Risotto is a welcomed staple in my kitchen.
It’s creamy, cozy, flavorful and vegan of course!
Who would have thunk?
I simply switch up the veg depending on the season.
Asparagus and pea is a fresh, bright spring flavor combo.
While roasted cauliflower or delicata squash are my go-tos for fall and winter.
Why limit yourself to comfort food season when you can enjoy that stick to your ribs satisfaction year round, you know?
This particular bowl of goods includes tender, crispy roasted cauliflower, minced shallot, arborio rice, wine on wine, low sodium veg broth, zesty lemon juice, vegan cream cheese, savory nutritional yeast, crushed red pepper flakes, plus good ole S&P.
Let’s not forget the toppings!
Grated vegan Parm, arugula, evoo, more lemon and toasted panko do not disappoint.
The flavors and textures be poppin’ my friends.
Serving a crowd?
Simply scale up!
P.S. Swap in roasted delicata squash slices for another tasty iteration of this recipe. Yummm. The natural sweetness is a nice complement to the savory nature of this dish.
P.P.S. Your risotto will vary in color depending on your veg broth. I used Trader Joe’s low-sodium broth this time around which resulted in a dark orange rice… it may also turn out pale yellow so don’t freak out if yours looks a bit different!
P.P.P.S. If you’re not about wine just use veg broth instead, although it really amps up the flavor factor!
P.P.P.P.S. The recipe makes about 2 servings… it is a bit rich! Round off your meal with a simple green salad and thick slices of rustic bread.
P.P.P.P.P.S. Almost lost track of my Ps! lol. To reheat leftovers, stir a splash of veg broth or plain oat milk into the cold risotto before zapping in the microwave—it tends to dry out a bit in the fridge.
Vegan Roasted Cauliflower Risotto
Ingredients
Roasted Cauliflower:
- 2 cups medium-small cauliflower florets
- 1 teaspoon extra virgin olive oil, or enough to lightly coat
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Risotto:
- 1 teaspoon extra virgin olive oil
- 2 tablespoons minced shallot
- 3/4 cup arborio rice
- 1/3 cup Pinot Grigio, Sauvignon Blanc (or comparable dry white wine)
- 2 3/4 cups hot low sodium vegetable broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegan cream cheese (I used Kite Hill cream cheese)
- 2 tablespoons nutritional yeast
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Toppings:
- Freshly grated vegan Parmesan (I use Violife)
- Arugula
- Extra virgin olive oil
- Fresh lemon juice
- Toasted panko (use a gluten-free breadcrumb if you wish)
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- For the cauliflower, heat the oven to 425. Line a rimmed large metal baking sheet with parchment. Toss the cauliflower in enough oil to lightly coat. Roast for 15 minutes, flip, then roast for another 15 minutes or until tender and golden brown. Season with salt and pepper.
- Once the cauliflower is in the oven, heat 1 teaspoon oil in a medium-small pot over medium-low heat. Saute the shallot for 10 minutes or until very tender, stirring occasionally.
- Stir in the arborio rice and cook for 2 minutes.
- Slowly pour in the wine and stir occasionally until the wine is absorbed.
- Add about 1/2 cup hot broth to the mixture and occasionally stir until the broth is absorbed.
- Continue adding stock and stirring for about 30 minutes or until you use up the stock and the rice is al dente—tender but not complete mush.
- Add the lemon juice, cream cheese, nutritional yeast, red pepper flakes, black pepper and salt to the risotto. Stir, then adjust seasonings to taste.
- Gently fold in the roasted cauliflower.
- Divide the risotto between two warmed bowls, then top with freshly grated Parmesan, arugula, a drizzle of olive oil, lemon juice, toasted panko, black pepper and salt, to taste.