Wednesday, April 9, 2008

juiced veggie risotto.

Every once in awhile, my husband will mention, that maybe, perhaps, it might be good to make some risotto - doesn't that sound good? And of course it does sound good. I don't often make it - with 2 small children standing at the stove stirring constantly for 20 minutes can be a challenge - but it is always so creamy and delicious. I like to make it with a few variations to give it some extra nutrition AND flavor.

juiced veggie risotto::

1 c arborio rice
1 c white wine
1 onion, diced
2 cloves of garlic, finely chopped
2 Tbsp coconut oil
1 c of juiced veggies: I juiced 2 carrots, 1 stalk of celery, and 1/2 of an orange pepper
3 c stock or broth (I used chicken stock)
sea salt & fresh ground pepper to taste
1/3 c grated good quality hard cheese (asiago, romano, parmesan)
1 Tbsp fresh butter

In a large pot, add the onion, garlic and coconut oil and let cook on high for a few minutes until onions are becoming translucent. Add in the arborio rice, turn down to medium heat, and stir for a minute to coat with oil. Add the white wine, and stir often until absorbed. Begin adding the stock and veggie juice, 1 cup at a time. Stir often, add more liquid only as the risotto needs it (don't dump it all in at once). After about 20 minutes all of the liquid should have been added - pull off the heat, and add the grated cheese and salt & pepper to taste. Right before serving, add in a little knob of fresh butter and stir - it will keep the sauce creamy and glistening.

ingredient tip::
Instead of using regular celtic sea salt, try using GoMasio. I like the Eden Foods brand with seaweed which contains whole sesame seeds, sea salt, and sea vegetables dulse, nori and kombu. You not only get the minerals from the sea salt, but also the benefits of the sea vegetables and sesame. It makes a good popcorn topping too. Yum.


Lisa Anne said...

I make Risotto at least once a week around here, but its never the same. I like the idea of using veggie juice, I don't always have enough broth around.

Have you mad your own Gomasio? way cheaper than buying it. I toast sesame seeds slowly on the stove top. I put the toasted seeds in my mortar and pestle and add a bit of sea salt and grind, sometimes I add a sheet of toasted nori. The only problem with this is that we eat it by the spoonfuls, it never lasts!

Tara said...

I've never tried to make risotto- and I'm sure I would enjoy it. What do your pair it with? A salad or something light? It looks like it would be rich and filling.

denise said...

Tara -yep - we usually eat it with a salad and some fresh bread with olive oil. It is a rich and filling dish for sure.

Lisa Anne - I do make my own Gomasio sometimes too...usually just the plain version (sea salt/sesame). When I add my own sea veggies it is more chunky than the eden brand, and my boys won't eat it. How do you get your nori in tiny bits? Maybe I need to only use nori and not try to also add the kombu and dulse which are a bit harder. We like the black sesame seeds too - mmm.

Lisa Anne said...

If you toast the nori sheet and break it up in little pieces before putting it in the mortar, it should grind up pretty well. My daughter has a hard time with big pieces of seaweed (me too). I use the Kumbu for cooking beans, it disintegrates during cooking. Hijiki we use in a light spring soup with miso and a few vege.
I don't think I have ever used dulse.

Em said...

I'm writing from a specialty food company in Seattle and your risotto recipe sounds wonderful! I love making it, usually using whatever veggies I have on hand (butternut squash, etc.), but I love your idea of making healthy and delicious! If anyone has trouble finding sea vegetables such as dulse or Kombu, we sell it online at Do you mind if I pass your recipe around? People are always asking for recipes for some of our more unique products.