Plant-Based Risotto by Executive Chef, Tim Cuff
Fifteen Group Executive Chef, Tim Cuff, developed this rich and comforting risotto recipe, inspired by the fall season. Celebrating seasonal produce and made without butter or cheese, it's a light and vegan-friendly take on the classic recipe.
See the full recipe below
Plant-Based Risotto
Ingredients:
500g Arborio Rice
100ml Dry White Wine (Pinot Grigio is a good option)
100g Sweet Onion, finely diced
200g Mushrooms, cut into bite-sized pieces
50g Purple Russian Garlic (if you can find it), finely chopped
100g Carrots, cut in a medium dice
20g Spinach
50g Brussels Sprouts, stems removed and leaves separated
2-3L Vegetable Stock
50ml Olive Oil
100ml Cold Pressed Olive oil
Salt & Pepper
Method:
In a medium pot, bring the vegetable stock to a simmer
Heat the olive oil in a heavy-bottomed pot on medium heat. Add in the carrots, mushrooms, and garlic, and season with salt and pepper. Cook until the vegetables are tender but still have some bite. Remove from pot and set aside.
Add onions to the pot and cook, stirring occasionally until soft, 3 to 5 minutes.
Add the rice and cook, stirring constantly, for 1 minute. Add wine and simmer, stirring constantly, until liquid is absorbed - about 1 minute.
Slowly add the stock into the rice one ladle at a time, stirring constantly and keeping the rice at a low simmer, until broth is absorbed. Continue simmering and adding hot stock, a ladle at a time, stirring constantly and allowing the broth to be absorbed before adding more until rice is almost tender and creamy - about 18- 20 minutes.
Add the cooked mushroom and carrot mix, Brussels sprout leaves and spinach to the rice and cook until wilted.
Check the seasoning and give a final stir.
Finish the plated risotto with cold-pressed Olive Oil.