Vegan Saffron Risotto Recipes

Steps:

• Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil. Roughly chop the green top, and set aside for the stock. Thinly slice the white portion into half circles, and set aside for the risotto. Cut the tops off the fennel, and roughly chop for the stock. Finely chop the fennel bulb, and set aside for the risotto.
• For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot. Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes. Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days).
• For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom.
• Heat the oil in a large saucepan over medium heat. Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute. Add the rice, and stir until coated. Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute. Add 3 cups of the warm stock, the saffron and the blooming water to the rice. Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes. Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more. In the last few minutes of cooking, add the tomatoes.
• Remove the saucepan from the heat. Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the stock as necessary. Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast.

Steps:

• Preheat the oven to 400 degrees.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

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.