SPRING! We made it through winter, hallelujah. Does anyone else get the winter blues? By the time the colder months hit, I never remember how hard they can be on one’s body and soul. It always creeps up, and lays it’s full weight on top of you. But let’s just let winter go on it’s merry little way, and eat ourselves silly in it’s absence with spring veg – and forget how sucky winter really is until you know, we are having to live with it again.
So how have you been? It’s been ages! I’ll do a whole life breakdown at some point and fill you in on all the madness and the super stellar disappearing act I pulled these past months. But for now, let’s just celebrate spring and it’s plethora of new noms it’s granted us.
Let’s talk risotto, Spring Risotto.
Risotto is one of those dishes people have a tendency to stay clear of. I think this might be because it’s slightly pretentious when you’ve never made it before. But the truth is, it’s anything but complicated. It’s basic principal = stirring. If you can stir, you can make yo-self a batch of risotto. The reason risotto works the way that it does (i.e. lots of stirring), in that it’s creamy and luscious, is because you slowly stir in your broth in small amounts until fully cooked. This allows the slow release of starch from the rice, giving you that luxurious texture and sheer fancy pants-ness.
Risotto has a pretty typical foundation for it’s recipe, in that it involves a form of fat (oil or butter), flavor (onion, shallot, garlic), Arborio rice, wine, broth, and cheese (or nutritional yeast in this case). Plus your add in’s at the end, such as peas and roasted radishes (Hi, Spring Risotto!). Most risottos originate with that basic consideration and branch out from there. See, not so crazy.
What to keep in mind while making…
Slow and steady is best, cranking your heat up won’t get you anywhere faster. The rice won’t have time to absorb the broth as it’s just being cooked off as opposed to being absorbed.
Risotto will thicken as it sits/cools. So don’t go dumping your broth too soon, unless your peeps are at the ready to shovel as soon as it’s done. If you did dump it, or are eating leftovers the next day, a little water will suffice to help re-achieve the creaminess.
Beyond achieving the desired consistency, risotto is ready when it is slightly loose and ripples when spooned into it’s serving dish.
If wine is a no-no, additional broth can be used in it’s place
Nutritional yeast yields that cheesy tang/flavor that would typically accompany risotto. If you don’t have any on hand, you’ll be okay – but I loooove me some nooch (nutritional yeast nickname), ask Logan, he shakes his head at the amount of nooch I go sprinkling everywhere.
**Oh hey! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so that the rest of us Nom’ers can see too! **
- 1 heaping tablespoon refined coconut oil
- 2 large shallots, quartered vertically & thinly sliced
- 3 large garlic cloves, pressed
- 1 cup Arborio rice
- 1/2 – 1 cup white wine (I used a Pino Grigio)
- 6 cups Not-Chick’n broth
- 2 tablespoons nutritional yeast (optional)
- 3/4 cup peas, cooked
- salt & pepper
- chive mustard butter roasted radishes
- In a large saucepan heat Not-Chick’n broth over low heat. Continue keeping broth warm.
- In a large dutch oven, heat coconut oil over medium high heat. Add shallots and cook until tender, about 3-4 minutes. Add garlic and cook for 30 seconds. Add Arborio rice and stir to combine. Cook until rice is glistening.
- Add wine and stir while scraping the bottom of the pan for any adhered bits. Continuing cooking and stirring until wine is completely absorbed.
- Reduce heat to low/medium and add a half-cup of warmed chicken broth to the rice mixture. Gently stir to combine rice and chicken broth. When the broth has been absorbed, add another half-cup of broth and continue the process of stirring and allowing the rice to absorb the broth until 4 cups of broth have been added and absorbed. Taste the rice to determine it’s consistency, it should be tender but have a slight bite left to it (or prepare as desired). Continue to add broth until you have the desired consistency.
- Stir in nutritional yeast if using, taste, and add salt and pepper as desired. Gently stir cooked peas into finished risotto and top with chive mustard butter roasted radishes. Garnish with additional chives as desired.