Monday, July 2, 2012

Green Onion Risotto Recipe with Vegan Conversion

Green Onion Risotto Recipe with Vegan Conversion

A friend in a MS & Diet group asked me for the recipe for a Green Onion Risotto I made today for my family to be converted to vegan.

I have left the original recipe and added a "VA" where there is a suggested conversion.

I did not really keep to any one recipe but here was my response to that question:

This is the recipe that I used for the risotto; (had my son make it while I did other task for the meal that I was preparing and watched over his shoulder.) 

Also added a touch of Shallot and a pinch of Garlic along with finish with a palmful of fresh chopped parsley for additional color (hope you are able to translate that, as I did not measure them.)

VA = vegan alternative (with Web links below recipe)


4 cups (or more) low-salt chicken broth (VA-Organic Vegetable Stock)
2 tablespoons (1/4 stick) butter (VA-equivalent of Earth Balance Butter)
1 bunch green onions, (white parts finely chopped, green parts thinly sliced)
1 cup arborio or medium-grain rice
1/2 cup dry white wine (we used Pinot Grigio but Chardonnay would work as well)
1/4 cup freshly grated Parmesan cheese (VA-Parma Vegan Parmesean)
2 tablespoons mascarpone cheese or whipping cream (we used Philidelphia Cream Cheese - a little less than 20% of it with a teaspoon of whole milk) (VA-Tofutti Cream Cheese and a dash of MimicCreme Cashew Cream-Unsweetened)
1 teaspoon finely grated orange peel


Bring broth to simmer in medium saucepan over medium heat.
Reduce heat to low and keep warm.
Melt butter in large saucepan over medium heat.
Add chopped green onions and cook untilsoft, stirring often, about 6 minutes.
Stir in rice.
Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes.
Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes.
Stir in sliced green onions, Parmesan, mascarpone, and orange peel.
Add more broth by 1/4cupfuls as needed if dry.
Season with salt and pepper.

Original recipe from

Parma Vegan Parmesan

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