Tuesday, October 7, 2008
Vegan MoFo #7: Lemony Broccoli Risotto
I like making risotto because it's the perfect choice when you actually feel like standing at the stove for a solid half hour. At least. Add a nice glass of wine, someone to chat with, a dog, a cat and some music, and you've got the kind of cozy, domestic scenario that warms the cockles of my blackened, cynical heart, no matter how many times I have to chuck the cat off the kitchen counter. This recipe calls for a lot of lemon zest, because, well, we like it that way, but you could always decrease the amount if you don't share our citrus mania. On the other hand, the actual zesting of lemons is the perfect job to delegate to that person you're chatting with; they can also refill your wine glass and change the CD while you are just slaving away with that wooden spoon. With the addition of some beautiful, bright green broccoli (asparagus works well, too), this makes a lovely dinner served on a big bed of greens. And isn't everything better with pinenuts? Well, I think so, anyway!
Lemony Broccoli Risotto
~ 1 tbsp. olive oil
~ 2 tbsp. minced garlic
~ 2 cups chopped onions
~ 1 tsp. salt
~ 2 tsp. each: tarragon, basil
~ Fresh black pepper
~ 1/2 cup white wine
~ 1.5 cups arborio rice
~ 1/2 cup pine nuts
~ 6 cups vegetable broth
~ 1/4 cup fresh squeezed lemon juice
~ Grated zest of 2 lemons (about 3 tbsp.)
~ 5 cups chopped broccoli florets (save the stalks for something else)
~ In the microwave, or a pan on the stovetop, heat the broth to almost boiling and set aside.
~ In a large pot, warm the oil over medium heat, then add the onions, garlic and seasonings.
~ Saute for about 5 minutes, stirring constantly, until the onions are starting to brown a bit.
~ Add the wine and stir thoroughly to deglaze the pan.
~ Add the rice and the pine nuts; continue stirring 2-3 minutes until everything is coated with the wine and seasonings.
~ Now the fun starts! Add 1 cup of the hot vegetable broth and stir until the liquid is completely absorbed; this should take about 5 minutes.
~ As each cup of broth is absorbed by the rice, add another cup, stirring constantly.
~ With the last addition of broth, add the broccoli, lemon zest and lemon juice. Continue--you guessed it--stirring until all the broth is absorbed and the broccoli is bright green.
~ Serve on a bed of greens, with the merest drizzle of extra virgin olive oil.