Prep Time: 15 mins.
Cook Time: 30 mins.
This creamy, comforting, (filling) dish is refined comfort food, not to mention significantly healthier than the original butter and cheese laden version. It’s really easy to make yourself and doesn't need any dairy at all.
I’ve been thinking about Thanksgiving back home (non vegan home) and all the dishes each one of my family members makes. Deep-fried turkey, stuffing, corn soufflé, salad, pecan pie, pumpkin pie, apple pie, cheesecake, and I used to make creamy, buttery asparagus risotto; which is not a traditional Thanksgiving dish, but that everyone in my family loves.
I’ve been vegan for over three years now and have celebrated Thanksgiving with alternative meals, but this year I wanted to "veganize" one of my favorite dishes. It’s time to create a new tradition that’s both healthy and delicious. Think outside the box of turkey, stuffing, cranberry sauce, green beans and pecan pie this year and plan a non-traditional Thanksgiving meal that will make this holiday memorable.
So here it goes, and I promise both vegans and non-vegans will love it:
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 Servings
-7 cups veggie broth, warm
- ½ cup white wine
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- freshly ground pepper
- 2 cups arborio rice
-1 ½ pounds asparagus, trimmed, tips cut off
- ¼ cup nutritional yeast (or more to taste)
- 2 tbsp vegan butter/spread/margarine, plus more for dish
-1 cup shredded vegan cheese (Daiya is particularly good)
1. Preheat oven to 350 F and coat a 13-by-9-inch baking dish with vegan butter and set aside.
2. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes.
3. Take them out and chop the stalks into 2 inch pieces.
4. Transfer again to the boiling water and cook until very tender, about 10 minutes. Set aside.
5. Heat large saucepan over med-hi heat. Add oil and sauté garlic for a few minutes, until soft but not brown.¨
6. Add rice and cook, stirring constantly, for a few minutes until it gets that translucent look. Add salt and pepper, then about 1/2 cup of broth.
7. Bring to a boil, stirring, until reduced. Then add wine and repeat.
8. Keep adding broth and stirring, letting to reduce each time (the whole process is going to take about 20 minutes). Reduce the heat to medium.
9. When the rice is almost tender, after about 15 minutes, add the asparagus and nutritional yeast.
10. Continue to cook, stirring, until the rice is tender but still firm to the bite. Remove from heat and stir in margarine. Adjust salt and pepper to taste.
11. Transfer the risotto to the baking dish, spread evenly and top with vegan shredded cheese.
12. Bake for about 8-10 minutes in the preheated oven, or until cheese is melted and the dish is heated through.
13. Remove baking dish from oven.
14. Serve warm.
*Image courtesy Flickr creative commons.