Spring Vegetable Risotto

Sunday, April 5, 2015 - Dinner
Spring Vegetable Risotto (Recipe from The Vegan Table by Colleen Patrick-Goudreau)

I had no idea that risotto was such a time- and labor-intensive dish to make.

Risotto gets its creamy texture from slowly adding hot broth to the rice, allowing it to absorb a little at a time, while constantly stirring the rice as it cooks for about half an hour.  This was definitely a team effort, and my husband and I took turns stirring the rice as it absorbed the broth, thickened, and got more difficult to stir. The vegetables were julienned and steamed separately, so that they could be quickly mixed into the fully cooked rice. 

After all the work, I was really hoping the meal would be worth it, and it was!  The texture was perfectly creamy, the asparagus and carrots were tender but crisp, and the flavor was delicious.  It was very filling as a meal, without any added protein or side dishes.

Note: this particular recipe claims to yield 2-4 servings, but it was actually closer to 6-7.