Thanksgiving is coming up and you may or may not notice a certain theme to my posts. I certainly have noticed a theme so it’s either that or I’m losing it. I think I’ll go with the theme theory, thank you very much. With Thanksgiving comes pumpkin, of course, but today I did something a little more subtle. I simply added seasonings to a risotto to create this Stuffing Flavored Risotto.
I have always loved the stuffing that my mom makes. She calls it cornbread stuffing and I’m working on a vegan version to share with you when I finally get it perfected. We used to have the traditional dinner on Thanksgiving and then we repeated that same meal at our Christmas family dinner. But recently we’ve been mixing it up having something a little unusual on Christmas…like lasagna.
So that means in order to get my favorite stuffing flavor in full force, I need to incorporate it in other dishes.
Hmm. Maybe I’ll have to make a stuffing flavored veggie burger.
Stop laughing. I’m serious!
What I Love About This Recipe
OK. I have a confession to make. It’s easy to get in a recipe making rut. Do you know what I mean? Where you kind of start making the same meals over and over? It’s dinnertime and You just want to throw something together and that means making the same things you always make. Because you’ve done it so many times, it’s kind of easy. And easy is good, but it can get kind of…boring too.
Well, this recipe is something a little out of the ordinary. And I like that. It’s basically just rice with some frozen carrots and peas. But it’s really so much more because the cooking process coaxes the starch right out of the grains of rice and that’s what creates the creamy gravy of a risotto. It’s to die for! OK. Don’t take me literally on that, but it is pretty darn good.
I also love that this recipe is gluten-free. Rice is an ancient grain that’s been around for forever. There’s some comfort in that.
I also love the creamy texture of a good risotto. Talk about comforting! And, you know, we all need a little comforting from time to time.
I’ve made risottos before but it had been awhile. I was inspired to try it again as part of my Rouxbe Online Cooking Course (affiliate link). I don’t know if I’ve told you this, but I’m loving this class! There’s nothing better than having a passion and then investing in it. It’s like telling yourself you matter. How cool is that! It’s been a lot of work and there’s still a lot to come and I’m so glad I’ve done it!
I hope you try this recipe and that you love it as much as we do. You know what is the one thing in this world that would make me happier than a woodpecker in a lumber yard? If you’d take a photo of your recipe and share it with me on Twitter or Instagram.
Stuffing Flavored Risotto
- 1 tablespoon olive oil
- ½ cup finely chopped onions
- 5 cups vegetable stock
- 1 cup Arborio Rice
- ¼ cup white wine
- 2 cloves garlic minced
- 2 tbsp extra-virgin olive oil
- ½ cup hot water
- 1 teaspoon celery seeds
- 1 teaspoon thyme
- 2 teaspoons dried sage
- 1 cup frozen peas & carrots mixture
- Salt and Pepper to taste
- Place the oil in a large pan over medium heat and add the onions. Cook the onions over medium heat until soft and translucent, about 10 minutes.
- In the meantime, pour the vegetable stock in a saucepan and cook over medium-high heat until it simmers. Reduce the heat to medium.
- Add 1/4 of the hot vegetable broth tot he onions. Stir and cook until the liquid has evaporated.
- Next, turn your heat up to medium-high, and add the 1 cup of Arborio Rice (or risotto rice). Stir until all the rice is thoroughly coated. Continue stirring as you toast the rice for about 5 minutes. The rice should look translucent on the edges.
- After the rice is toasted, add the minced garlic and cook for just about 30 seconds while stirring so the garlic doesn’t burn. Add the wine and continue cooking and stirring until the wine has evaporated.
- Pour one cup of the hot broth liquid over the rice and stir until all the rice is covered. Stir until all the liquid has been absorbed. Then add another cup of the hot broth liquid and stir until that has been absorbed. Continue this step until all the vegetable broth has been used and a creamy, gravy-like coating begins to form around the rice
- Remove one or two pieces of rice with a spoon, allow it to cool and then taste it to determine if the risotto is done. Once done, add 2 tablespoons of olive oil and 1/2 cup of hot water to create an even creamier sauce around the rice. Add the seasonings: celery seeds, thyme, and sage and stir to combine. At this point add the frozen carrots and peas. Stir to combine.
- Salt and pepper to taste. Serve warm