Bamboo Risotto (v/gf)

Yield: enough for 2-3 people (my husband and I consumed all of it but we were really hungry and probably ate too much)

Total Time: less than one hour



Ingredients:

  • 3 cups of vegetable broth

  • 3/4 cup bamboo rice - uncooked

  • 1 1/2 tablespoons olive oil

  • 1 lb mushrooms - sliced thin (I used baby bellas)

  • 1 shallot - diced

  • 3 cloves garlic - minced

  • 1/4 cup rice vinegar

  • 1 green onion stem - chopped

  • 2 tablespoons vegan butter

  • 3 tablespoons vegan parmesan cheese




Instructions:

  1. Prep all your ingredients. Weigh, measure, wash. Dice, slice, mince, chop. Set aside for easy access for all steps.

  2. Heat the vegetable broth over low heat and leave on low until ready to use.

  3. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Stir in the sliced mushrooms and cook for about 5 minutes. Once the mushrooms are cooked transfer them, and their liquid, into a bowl and set aside.

  4. Using the same pan, heat the remaining 1/2 tablespoon of olive oil on medium heat and stir in the diced shallot and minced garlic. Cook for about 1-2 minutes.

  5. Add all the rice to the pan with the shallots and garlic. Stir and cook for about 2 minutes.

  6. Add the rice vinegar to the pan. Stir and cook for about 2 minutes or until most of the liquid is absorbed.

  7. Add 1/4 cup of the vegetable broth to the pan. Stir and cook until the liquid is absorbed.

  8. Repeat Step 7 (adding 1/4 cup of broth to the pan at a time) until all the vegetable broth has been absorbed by the rice. This takes about 20 minutes.

  9. Remove from heat. Stir in the cooked mushrooms & their liquid, the vegan butter, the chopped green onion, and the vegan parmesan.

  10. Taste and then season with salt & pepper if needed. I seasoned with just a bit of pepper.

  11. Serve immediately & enjoy!

slide to see pictures of the process :)

My New Year tradition is to completely fall victim to that "New Year, New Me" shenanigans so since 2022 has started I'm now a vegan again and I'm going gluten-free for a month. Oh, and I got a gym membership, rearranged my living room, and am giving up alcohol for a TBD amount of time. I can't wait to see what lasts! Anyways, I went to Winco to stock up on healthy foods that fit my new "healthy lifestyle" vibes and was in total awe of all the rice options in the bulk section of the store! There are 40,000 varieties of rice in the world and Winco has about a dozen. The green color of this bamboo rice totally caught my eye and it was the first I felt compelled to experiment with. I'd never made a Risotto before but it was so easy and so delicious! I felt so hot & healthy serving it to my husband who repeatedly told me how good it was. You would never know this dish is vegan! It felt so gooey and cheesy and unhealthy! I loved it so much. I served it with a simple side salad (because I'm, like, really healthy now) and it was the perfect dinner. 10/10 am going to make this on the regular.


Below are some pictures of the vegan products I used for my dish and the beautiful rice. I'm not going to toot these vegan company's horn because they're not paying me...yet ;) . I got everything I needed at Safeway, Winco, and Costco. Happy New Year, readers!





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