I found this recipe over at Vegenista, and only slightly adapted it by adding twice as many veggies. It’s quite simple and not as rich as other risottos I’ve made, but I sort of liked that. You could always glam it up a bit with lots of vegan cheese.
Serves 4 people.
2 tbsp canola oil
1 large vidalia or other sweet onion, finely chopped
2 large cloves of garlic, minced
1 c arborio rice
1/4 c dry sake (or any dry white wine)
3-4 c vegetable broth (I used half stock, half broth)
3-4 yellow summer squash
1 cup frozen petite peas
a handful of fresh basil leaves, chiffonaded
1 lemon, juice and zest
2 tbsp Earth Balance or other margarine
freshly cracked pepper
Place a large stock pot or deep chef’s pan over medium heat while you prepare your onion and garlic. Add the oil, let it heat up for 30 seconds and then toss in the onion and garlic. Saute for a few minutes, add the rice and stir for 1 minute. Add the sake and stir till absorbed. Start ladling in the broth, adding about 1/2 cup at a time, waiting till it is absorbed and then adding another 1/2 cup. Continue doing this for about 15 mins, then add the vegetables. Continue adding in the broth, remembering to stir the risotto frequently. You do have to stand over the pot, you can’t leave a risotto on its own. After another 5 mins, the rice should be tender. Take off the heat and stir in the margarine and basil. Season to taste with the lemon juice/zest, salt and pepper.