Risottos are quite easy to make, the process is essentially: toast grains in fat then add hot stock a ladleful at a time till the desired texture is achieved. Of course hundreds of variations exist and the grains used are not limited to rice. This version is delicately spiced with saffron and even creamier from the addition of pureed ackee at the end.
Served with blanched asparagus tossed in garlic oil; it makes a filling dinner that can even be pulled off on a weekday. Yes you do have to stir somewhat constantly, but you don’t have to be glued to the stove to do so – if multitasking while making this one, choose another task that allows you to stay close and keep an eye.
As with many of the recipes shared here this is just a starting point, let your imagination be your guide to put your own spin on it! A loaded ackee veggie risotto sounds delicious.
What do you think? As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site be sure to #amazingackee and @amazingackee so that I can see your posts across social media.
Until next time, thanks for stopping by ☺
Vegan Ackee & Saffron Risotto
Ingredients
- 1 tbsp Coconut oil*
- 1/2 Shallot, finely diced (onion can be substituted)
- 1-3 cloves Garlic, finely minced
- 1 cup Arborio rice
- 3/4 cup Vegan white wine optional
- 4 cups Vegetable stock
- pinch Saffron threads about 1/4 tsp
- 3/4 cup Parboiled ackee, pureed (I pressed mine through a fine sieve, you could also use a food processor)
- 3-6 tbsps Nutritional yeast optional
- Salt and Pepper to taste
Instructions
- Bring stock to boil in a medium pot, then reduce to low to keep warm.
- Heat coconut oil in a pan over low heat. Cook shallots and garlic till soft and translucent (do this slowly so as to gently coax out the flavour we don't want to brown or burn the garlic)
- Turn the heat up to medium then add the rice stirring well so that all the grains are evenly coated with oil
- If using, pour over the wine and cook till it has evaporated, if not go to the next step.
- Add the hot stock one ladleful at a time, stirring well and allowing each addition to be absorbed before adding the next. This will take about 17 to 20 minutes. (If you used the wine you may have some stock left over)
- Before adding the last ladle of stock, add the saffron. Finally, add the ackee puree (you may need to add a bit more stock to adjust the consistency, once the ackee is added the risotto will become quick thick)
- Season with salt and pepper and stir in nutritional yeast if using before serving
- Enjoy!