Romesco Risotto
Date night just got taken to a whole new level with this risotto. If you’re anything like me, and like to take yourself out on dates, this risotto is the perfect thing to treat yourself with. Although risotto is a more time consuming dish to make, it is 100% worth the effort. The best part? Most of the “work” is stirring the pot while sipping on your favorite wine or mocktail/cocktail. If you do find someone special enough to share this with, know that you’re going to keep them coming back for more because this dish will make you look like you’re a pro.
It is packed with farm fresh ingredients, and unlike most risotto recipes on the internet, it does not make you feel heavy afterwards. I use a sprouted brown rice instead of Arborio for more protein, long lasting energy and to avoid the food coma you often get after a big hearty bowl of risotto.
This is the perfect dish to pair with an arugula salad, a Campari spritz and good company.
This risotto is:
vegan
dairy-free
easy to make
crazy delicious
gluten free
easy to find ingredients
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Makes 3-5 servings
The Goods:
For the risotto:
1 tbsp olive oil
1 red onion, diced
1 tsp salt
2 tbsp balsamic
1 1/2 cup sprouted brown rice
7 cups veggie broth
For the Romesco Sauce:
2 roasted red bell peppers, sliced, cored & seeds removed, or 1 jar roasted peppers
1/4 cup parsley
1/2 cup almonds
2 tomatoes, quartered
3 cloves garlic
2 tbsp olive oil
1 tsp chili flakes (optional)
1/4 tsp black pepper
Salt to taste
For the garnish:
sliced cherry tomatoes
lemon zest
dill sprigs
The Method:
Preheat oven to 400
Add your sliced red pepper onto a baking sheet with a dash of olive oil, toss, and bake at 400 for 25-30 minutes or until soft and lightly charred.
As the bell pepper roasts, it’s time to start the risotto. Heat a large heavy bottomed sauté pan on medium high and add your olive oil. Once the oil is hot, add your red onion and pinch of salt. Sauté on medium high heat for 3-5 minutes to soften the onions.
After about 3-5 minutes, add your balsamic vinegar to help deglaze the pan. Cook for 60 seconds then add your sprouted brown rice. Saute and toast the rice for about 1-2 minutes then add 3 cups broth. Mix it thoroughly, lower the heat to a simmer, cover with a lid, and let it cook for about 10 minutes, while checking on it half way through.
Remove the lid after 10 minutes of cooking and stir everything around, while paying extra attention to the sides of the pan. If it’s slightly charred on the bottom, that’s normal, just gently with a wooden spatula scrap the bottom layer off and mix back into the risotto.
Add 1 cup broth and cover for 5-7 minutes while still cooking on a simmer. Check on it every few minutes to stir if needed to prevent burning. (Tip: Charring is okay, burning is not.)
By now the bell peppers should be about done in the oven. After they are fulled cooked, add them into a blender with the rest of the romesco ingredients. Blend on high for 30 second or until you have a smooth consistency. Set the sauce aside.
Again, add 1 cup broth to the rice, and cover for 5-7 minutes while still cooking on a simmer. Check on it every few minutes. Repeat this process over and over until you have used all the veggie broth. This could take 45 minutes to an hour sometimes, especially with brown rice. Low and slow is best here.
When you are cooking down the last cup of broth and the rice is just about perfect, this is the time to pour in all your romesco sauce and mix it thoroughly into the risotto.
Cook for another minute and then cover and remove from heat.
Grab your serving plates and add a few generous hefty scoops to each. Garnish with fresh sliced cherry tomatoes, lemon zest, and few dill sprigs. Enjoy immediately while still warm. (Tip: Pairs great with a light citrusy salad.)
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