Holiday Party Vegan Risotto

Vegan Risotto


  • Arborio rice
  • shallots
  • garlic
  • organic veggie broth
  • organic spinach
  • organic basil
  • organic parsley
  • shitake mushrooms
  • organic olive oil
  • coconut oil
  • cumin
  • curry powder
  • black pepper
  • coriander
  • fenugreek
  • salt


Day before

In large skillet toast 24 oz Arborio rice, 2 diced shallots, on 6 cloves of garlic minced on medium-low heat for 10 minutes or until shallots begin to brown. Increase heat to medium, add 4 cups warm water 1/2 cup at a time to simmer, adding water when needed (mostly absorbed). Stir sparingly. Add 2 tbsp or more olive oil, 1 tbsp coconut oil. Add 4 cups veggie broth in 1/2 cup increments, as with water, simmering for 20-30 minutes or to al dente. Stir sparingly. Fold in chopped mushrooms and finely diced parsley toward the end as you’re turning off the heat. Add 2 heaping tbsp cumin, 2 dashes curry powder, coriander, black pepper, fenugreek, and salt to taste. Transfer to generously oiled (olive + coconut) baking pans. Add chopped spinach and basil to the top and sprinkle with the juice of a large lemon. Refrigerate or freeze until needed.

Day of

Thaw (if needed). Stir in spinach and basil, if desired. Poor 1 cup of white wine into each of 2 baking pans. Bake 15 minutes at 300 or until hot through.

Written on December 13, 2019