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Recipe Friday: Wild Risotto

Posted on: September 17, 2010

As we transition into cooler times of year, I’m looking more toward soups, stews, and risottos. This has been a go-to recipe of mine for a while. It’s a dairy-free risotto, and meat-free as well. The original recipe calls for tarragon, but I substituted fennel seed the first time I made it, since I had no tarragon on hand. Bruce understood that there was no meat in the dish, but the flavor of the fennel tricked his tastebuds into believing there may be some sausage… and he happily scarfed down consumed the meat-free dish!

This risotto uses Arborio rice, which is a standard in risotto preparation, and it also contains wild rice, which is high in fiber and potassium. I’ve modified the original in a few places. This dish is truly outstanding.

Wild Risotto
from Vegetarian Planet

1 cup water
1/4 c uncooked wild rice
4 c water or vegetable stock (I suggest stock)
2 tsp olive oil
6 scallions, both white and green parts, chopped fine (I use regular onions sometimes. Tastes just as good, though you don’t get so much color in the dish.)
2 garlic cloves, minced
1 ½ c uncooked Arborio rice
½ c dry white wine
1 tsp chopped fresh tarragon, or ½ tsp dried tarragon (I use fennel seed, crushed)
2 plum tomatoes, chopped
2/3 c coconut milk (light works great)
1 c fresh, or frozen and thawed, peas (I can’t stand peas, so I’ve always omitted these)

1. In a saucepan, bring the 1 c water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer 25 minutes. Drain the rice.

2. In a saucepan, bring the 4 c water or stock to a simmer, and keep it hot.

3. In a large skillet, heat the olive oil. Saute the scallions and garlic over medium-high heat for 1 minute. Add the Arborio rice, and stir it for 2 minutes. Add the wine, the wild rice, and the tarragon. Cook, stirring frequently, for 2 minutes, then add ½ c of the heated stock or water. Stir frequently until the liquid is absorbed, then add ½ c more water or stock. Continue adding the water or stock in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes, most of the liquid should be used, and the rice should be tender but still slightly chewy.

4. When all of the stock or water is used, add the tomatoes, coconut milk, and peas. Stir the mixture, and simmer it, stirring often, until most of the liquid is absorbed. Serve at once. (I find it reheats well, too!)

Enjoy! This is a great dairy-free risotto. So many recipes need cheese or butter to avoid blandness, but this one is great! Try it, and tell me what you think!

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2 Responses to "Recipe Friday: Wild Risotto"

huh, i have never thought of putting coconut milk in risotto! now i am definitely intrigued…

Brooke, this is what inspired me to try it! I was intrigued, too. And now, I’m hooked! I’ve never tried it with full-fat coconut milk, always with light–but it’s always rich enough. The fennel or tarragon gives it that almost-sausage flavor, contrasted with the sweetness of the tomatoes… yum. 🙂

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