Although making risotto is labor intensive, it can be a
relaxing experience, once all the ingredients are gathered and prepared. This
version is perfect for cold winter days.
Adapted from The
Modern Vegetarian Kitchen by Peter Berley
5 cups vegetable stock
1 cup finely chopped onion
2 tablespoons extra-virgin olive oil or light sesame oil
1 teaspoon sea salt
1/2 cup peeled and shredded turnip
1/2 cup peeled and shredded parsnip
1/2 cup shredded carrot
1 1/4 cup Arborio rice
1 tablespoon tomato paste
2 teaspoons peeled and minced gingerroot
1 teaspoon minced garlic
1 cup cooked kidney beans, rinsed and drained
2 tablespoons non-hydrogenated margarine
Freshly milled black pepper
chopped fresh parsley for garnish
Pour the stock into a saucepan and bring it to a simmer.
In a large, heavy skillet over medium heat, combine the onion, oil, and salt
and heat until the onion sizzles. Stirring with a wooden spoon, sauté
for 4 to 5 minutes, until softened. Add the rice, and stir for 3 to 4 minutes,
until thoroughly coated with the oil and onion mixture. Add the turnip, parsnip, and carrot and continue to
cook for 2 to 3 minutes. Add the tomato paste, ginger, and garlic and cook,
stirring, for 1 minute, until rice is evenly coated with tomato paste, and
ginger and garlic are fragrant.
Add 1 cup simmering stock and adjust the heat so that the risotto maintains a
lively simmer. Cook, stirring constantly, until most of the stock has been
absorbed. Continue to add stock, about 1/2 cup at a time, as the liquid is
absorbed.
When 2/3 of the stock has been added, stir in the beans. Continue stirring and
adding stock until the rice is tender but firm to the bite, about 25 minutes.
Stir in the margarine, season liberally with pepper, and serve immediately,
sprinkled with parsley.