Vegetarian cabbage recipes: What to look for in a veggie risotto
Vegetarian risottos are great with everything.
They are usually a delicious side dish and can be stuffed with vegetables like spinach or cabbage, or cooked as a main dish.
I have tried making veggie cabbage risotto once, but it wasn’t as good as I was hoping.
The only thing that I would change is the recipe.
I didn’t add any veggies, so the result was bland and lacking in flavor.
So, I decided to add my own take on a vegan risotto.
I also found that it was a good substitute for cabbage risottoms, so I would probably stick to that recipe.
The key to veggie vegetable risotto is that you don’t need to boil the veggie for it to be delicious.
Vegetarian vegetable risottas are made from steamed or broiled veggie, with the veg simmered for several hours.
The cooking time is about an hour, so it can be made ahead of time.
If you want a more authentic veggie version of a risotto, you can substitute white cabbage or green beans for the greens.
This veggie potato and rice risotto would be an excellent choice for a quick dinner.
Ingredients 1-1/2 cups water or broth (you can use a vegetable stock) 2-3 cups water (you need to use vegetable broth, or you can use vegetable stock, or use broth) 3/4 cup olive oil 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 small yellow carrot, peeled and finely chopped 1-inch piece of celery, finely diced 2-2/3 cups of rice or white rice 1/2 cup veggie stock (I used vegetable stock from Costco or Whole Foods) Directions In a small pot, bring water to a boil.
Add the water, onions, garlic, carrots, celery and rice.
Cook, stirring occasionally, until onions are soft and translucent, about 10 minutes.
Add vegetable stock and cook, stirring frequently, until the stock is thickened and thickened to the point of no more than 2 cups.
Add in vegetables, broth, olive oil and broth.
Bring to a simmer and reduce to a low simmer.
Simmer uncovered, stirring often, until vegetables are tender, about 1 hour.
Add rice, veggie broth, vegetable stock (you will need at least 2 cups of vegetable stock), salt, pepper, and rice vinegar, if needed.
Simmered in the slow cooker, vegetables will be tender, but will not be as creamy as a risottop.
Stir in rice and vegetables, then serve with your favorite sauce.
Recipe Notes If you have a pressure cooker, use it to make this risotto and add the veggies to the cooker in batches.
You can also make this vegan risotta in the crock pot.