Carrot And Zucchini Risotto Vegan Recipes

CARROT AND ZUCCHINI RISOTTO (VEGAN)

Steps:

• Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe.
• In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse.
• Heat oil in a very large skillet (12 inch diameter at least).
• Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent.
• Add the Arborio rice and stir for a few minutes.
• Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well.
• Add pepper to taste.
• Stir the risotto until most of the liquid is absorbed.
• Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed.
• Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes.
• Serve with Parmesan cheese if desired.

INSTANT POT CARROT-SAFFRON RISOTTO

Steps:

• Set the electric pressure cooker to sauté and melt 3 tablespoons butter. Add the onion and cook, stirring until translucent, about 5 minutes. Add the carrots and cook until just beginning to soften, about 4 minutes. Season with salt and pepper.
• Stir in the arborio rice and cook until lightly toasted, about 2 minutes. Add the wine and cook, stirring, until it has evaporated, about 4 minutes.
• Stir in the broth and saffron, cover, and set the electric pressure cooker for 5 minutes on high pressure. It will take a couple of minutes for it to come to pressure.
• When the 5 minutes is up, immediately release the pressure. Carefully open the lid, stir in the cheese and remaining 1 tablespoon butter. Season the risotto to taste with salt and pepper, then serve topped with extra cheese.

RISOTTO WITH ZUCCHINI, CARROTS AND PARMESAN

Steps:

• In a saucepan, bring broth to boil and keep it at a bare simmer.
• In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
• Add rice and cook over moderately-high heat, stirring, for 2 minutes.
• Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
• Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
• Add more stock, ½ cup at a time, in same manner, until rice is al dente.
• Stir in cream and remaining ¼ cup butter.
• Remove from heat and add Parmesan, parsley and basil and season to taste.
• Transfer to a heated serving bowl and serve immediately.