RICE-LESS RISOTTO

This rice-less risotto is inspired from a recipe by “the Price brothers” – and if you know them, you can figure that it isn’t a cry for a gluten-free and healthy risotto alternative.

The risotto is extremely vegetarian and the dish is almost exclusively made from greens.
However, rice-less risotto is vegetarian and without rice solely because of the fact that a cleaver use of vegetables and roots can create heavenly flavour combinations. 

rice-less risotto

Vegetarian domination 

In rice-less risotto the greens have literally taken over the entire dish. The bacon is even made of coconuts.
Yet, this recipe is as far from a salad as it possibly can.  
It stills contains the best qualities of a good old-fashioned risotto. It includes both parmesan and butter – and, although it is significantly healthier than traditional risotto, it is far from a diet-dish! 

Also see; THE BEST PIZZA IN NORTHERN EUROPE

Creamy and chewy

Besides being heavenly creamy and rich, rice-less risotto is satisfyingly chewy and has a perfect (non)risotto consistency. I was a bit afraid of if the dish would turn into an adult baby gruel kind of thing – but the the firm parsley roots turned out to be perfect rice stand-ins.

Also see; VEGAN APPLE BARLEYOTTO WITH SMOKEY MUSHROOMS

vegetarian
vegetarian

Tasteful roots

Vegetarian risotto is one of my favourite things to cook. There are endless amounts of possibilities and no boundaries for creativity.
The most important thing when making vegetarian risotto is just to think in ingredients with piquant and notable flavors. Exactly like parsley roots and root vegetables in general actually.  

rice-less risotto

Besides being an interesting and exquisite culinary experience, rice-less risotto is very easy to make. And not to mention super cheap!

Love
– Maja

Rice-less risotto
Serves 3
Rice-less risotto
  1. 1 bag of parsley roots: 5-8 pieces
  2. 1 onion, chopped
  3. 2 large cloves of garlic, minced
  4. 1 can of chickpeas
  5. 4 tbs butter
  6. 1 cup vegetable broth
  7. 1 tsp oregano
  8. 5 fresh thyme sprigs
  9. 1/2 cup parmesan cheese
  10. 1 tbs mustard
  11. 1 tsp honey
  12. Salt and pepper
  13. Olive oil
  14. Fresh basil
Coconut bacon
  1. 3 tbs soya
  2. 1 tbs olive oil
  3. 1 tbs syrup
  4. 1/2 tsp salt
  5. 1,5 tsp smoked paprika
  6. 3 cups coconut chips
Rice-less risotto
  1. Fry the chickpeas in oregano, salt, pepper and olive oil for 5 minutes. When done set aside and let dry.
  2. Shred the parsley roots so they turn into small pieces of fake rice.
  3. Sauté the onion and garlic in olive oil. When browned add “rice”, salt, pepper and half a cup of the broth.
  4. When the broth has absorbed add the rest, along with fresh thyme leaves, mustard and honey. Cook for 10 minutes or till you feel it has the right consistency.
  5. Then stir in the parmesan, butter and chickpeas.
  6. Take of heat and serve with fresh basil and (coconut) bacon.
Coconut bacon
  1. Mix everything except for coconut chips well together.
  2. Turn the coconut chips around in the mixture.
  3. Either grease a baking tray in coconut oil or cover it with parchment paper and spred the marinated coconut chips across the tray. Try to separate them from each other as much as possible.
  4. Bake them for approximately 15 minutes on 180° - but check on them, and turn them around on the tray, every 2-3 minutes. They burn insanely easy.
Maja Harder http://www.majaharder.com/

2 Comments

  • Amanda

    I absolutely adore the sound of this! And it’s easy to make vegan with a few small swaps! xx

    rhymeandribbons.com

    • Maja Harder

      Glad to hear it Amanda 🙂 And yes definitely! It can be modified to vegan by just using vegan butter and cheese. I always use vegan butter anyway 😉

LEAVE A COMMENT