Antioxidant Risotto

Submitted by kathleenkirbyturner

"This is a hearty recipe from The Gluten-Free Vegan by Susa O'Brien. This recipe is a little fiddly - and I don't usually like that. But it is absolutely my favorite risotto and well worth the extra steps. Serve it with a salad and you've got a complete meal."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1 red onion, chopped
• 2 tablespoons olive oil
• 2 cups broccoli, chopped
• 1 cup butternut squash, peeled, seeded and diced
• 1 cup mushroom, sliced
• 2 cups Baby Spinach, well washed
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1⁄2 cup pine nuts
• 1⁄4 cup parsley, chopped
• 1⁄4 cup red wine
• 4 cups vegetable broth
• 3⁄4 cup arborio rice
• salt and pepper

directions

1. In a large skillet sauté the onion for 3 minutes, until soft. Add the broccoli and squash and continue to cook until the veggies are getting cooked through - but not mushy about 5 minutes.
2. Add the mushrooms, spinach, garlic and ginger. Cook for another 5 minutes. Add the pine nuts, parsley and red wine. Simmer until the red wine is almost completely absorbed. Remove this mixture from heat and set aside.
3. In a stock pot heat the broth until it is simmering. Keep it hot.
4. In a dutch over or large pot (yes this is the 3rd pot! I told you it was a fiddly recipe) heat a teaspoon of oil. Add the rice and stir it around until all the grains are coated. When the rice begins to go slightly brown begin to add the stock a ladle full at a time.
5. After each addition, stir the rice until the broth is completely absorbed. Then add another ladle. Continue in this manner until all of the stock is absorbed by the rice - your risotto will now have a lovely creamy texture.
6. Add the cooked veggie mixture into the risotto, stir through over low heat until completely incorporated.
7. Yum.