When you’ve got to clean out the fridge, you find ways to use up all the extra veggies. And when you have a container of arborio rice staring at you every day from the pantry, you constantly think of risotto. Plan on even more risotto recipes in the coming months!
Risotto that’s made with red wine gives it a reddish-brown hue similar to jambalaya or dirty rice. Dirty risotto is also usually is a heartier variation on the classic with more substantial ingredients and flavors. This dish is a balance of the rich red wine flavors and the light fresh simplicity of traditional risotto. Green chard and broccoli mixes with red radicchio and tomatoes for a Christmas-hued bowl of goodness.
- 2 T vegan butter, divided
- 1 T olive oil
- 1 onion, diced
- 3/4 c arborio rice
- 1/4 c red wine
- 4 c vegetable stock
- 1 c collard greens or kale, shredded
- 1 c radicchio, shredded
- 1 c broccoli, finely chopped
- 1/4 c cherry tomatoes, sliced in half
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 c nutritional yeast
- Heat 1 T vegan butter and olive oil in a large pot. Add onion and saute until translucent.
- Add rice and toast for a couple minutes, or until starting to brown and stick.
- Add wine and deglaze the pan.
- Add stock, 1/2 to 1 c at a time, stirring frequently.
- After the 2nd cup of stock, slowly add the collards, letting them wilt in to the rice. Add radicchio, broccoli, and tomatoes. Stir well. Continue to add stock as needed.
- When all stock is added and rice is al dente, remove from heat. Add remaining tablespoon butter, salt, pepper, and nutritional yeast.
- Plate and serve.
Per serving: 271 kcal, 41 g carbs, 8 g fat, 6 g protein, 932 mg sodium, 7 g sugar