recipe

Take Two Vegetable Risotto

Prep Time 10-15 minutes
Cook Time 60 minutes
Serving Size 4-5 servings

This rich and creamy plant-based risotto has all the flavor and decadence that’s quintessential to this classic Italian dish. It’s a versatile recipe that can be brought to life and customized in many delicious ways through use of different broths, herbs, spices, and vegetables.

The key to good risotto is cooking the rice in a rich broth, adding hot broth a little at a time while frequently stirring. This method causes the starch on the outside of the grains to release, making a thick and creamy sauce. The rice grains should still remain “al dente” and intact. So, pay close attention as you cook.

In this vegetable based version we let the vegetables speak for themselves. Mushrooms add some umami flavor and a meaty texture. Feel free to substitute any type of mushroom you like, fresh or dried. If you are using dried mushrooms make sure you rehydrate them first. We will cook the vegetables in this recipe separately so they remain crisp.

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Take Two Vegetable Risotto from Take Two Foods on Vimeo.

Ingredients

Rice

  • 5 tbsp. vegan butter (reserve 2 tbsp. for vegetables) (Earth Balance)
  • 1/3 cup minced shallots
  • 1 tbsp. minced garlic
  • 1/3 cup white wine (optional)
  • 1 1/2 cup arborio rice (365)
  • 5-6 cups vegetable stock, amount varies (365)
  • 1 cup Take Two Chef's Blend Barleymilk
  • 1 1/2 tsp. minced fresh thyme leaves
  • Salt and pepper to taste

Vegetables

  • 1 1/2 cups asparagus (trimmed and sliced on bias in 1" pieces)
  • 3/4 cup julienned red bell pepper
  • 1 cup zucchini or yellow squash (diced 1/2")
  • 1 cup sliced mushrooms (we suggest: chanterelle, oyster, portobello, or a blend of all three!)

Cooking Instructions

  1. Step 1

    In a medium saucepan heat up vegetable stock to a low simmer.

  2. Step 2

    In a separate pot or FINEX 12" skillet, heat 3 tbsp. of the vegan butter over medium heat.

  3. Step 3

    Add shallots and garlic and sauté until they start to brown lightly.

  4. Step 4

    Add white wine to deglaze the pan.

  5. Step 5

    Immediately add rice, thyme, Take Two Chef’s Blend Barleymilk, and 2 cups hot vegetable stock.

  6. Step 6

    Bring to a simmer, stirring frequently.

  7. Step 7

    Continue adding stock as needed to keep the rice hydrated. Cook until rice is al dente and creamy.

  8. Step 8

    Season to taste with salt and pepper.

  9. Step 9

    In a fry pan or 8" FINEX skillet, sauté vegetables and season to taste.

  10. Step 10

    Fold half of the vegetables into the cooked rice mixture.

  11. Step 11

    Garnish with remaining vegetables and a sprig of thyme. Serve immediately or cool and refrigerate. This dish can be stored in the refrigerator for up to 5 days.

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