Vegan Ackee & Saffron Risotto
Ready in about 30 minutes this satisfying risotto is extra creamy thanks to the addition of ackee puree
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
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Bring stock to boil in a medium pot, then reduce to low to keep warm.
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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)
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Turn the heat up to medium then add the rice stirring well so that all the grains are evenly coated with oil
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If using, pour over the wine and cook till it has evaporated, if not go to the next step.
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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)
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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)
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Season with salt and pepper and stir in nutritional yeast if using before serving
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Enjoy!
Recipe Notes
*I used refined coconut oil, using refined will add coconut flavour to the dish which isn't necessarily a bad thing depending on what you're going for.