Vegetable Stock & Risotto for Daring Cooks

by Lauren | Celiac Teen on March 14, 2010

It’s that time of the month.  Daring Cooks time.  This month, the challenge was homemade stock and risotto.  I really enjoyed making both parts.  It was leisurely and delicious!  I’ve made risotto on multiple occasions, but this was my first time making stock and that was a real treat!

The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

Risotto Fork

Simple as ever, and a great product.  But I had a dilemma.  All of those perfectly good vegetables being used to flavour the stock weren’t going anywhere.  I know some people save their vegetable scraps and keep those for making stock (which I think is so absolutely awesome!!), but I hadn’t done that.  After they had boiled away for 4 hours, drained and squished of their juices, I decided that I wasn’t going to waste all of those veggies.  I was going to make a vegetable risotto.  And I’d do it all again in a heartbeat.

Honestly, it was very good.  The stock, of which I made my own vegetable version of, came out just right.

Vegetable Stock
An original recipe by Lauren of Celiac Teen
Ingredients
1 onion, peeled
3 tomatoes
1 small head of broccoli
3 carrots
1 small butternut squash, peeled
2 bay leaves
1/2 tsp peppercorns
2 cloves garlic
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
8 cups water

Steps
Clean vegetables.  Remove ends and seeds of all vegetables.  Chop vegetables into fairly large chunks.

Place all ingredients in a large stock pot.  Cover and bring to a boil, then decrease the heat to low and simmer for 4 hours.

Remove bay leaves and strain through fine sieve.  Make sure to force out any stock that may be trapped within the vegetables.

For my risotto, I used the challenge recipe, but added in probably 1/2 cup, maybe 3/4 cup of the vegetable puree to it and I halfed the recipe.  400g is about 2 cups of rice, and Aborio multiplies a lot in size.  I didn’t absolutely love this method, but the risotto did come out absolutely brilliantly!
It tasted like chicken noodle soup.  Without the chicken.  Or the soup.  Or the noodle.  Like a vegan, non-soup non-noodle chicken noodle soup.  That pretty much sums it up.

Vegetables

Veggies!  Yes.  I love that without even trying, they are one of the most beautiful things you can see.  The colours.  The free-flowing shapes.  The individuality.  What we aspire to be.
Broccoli Carrots

Vegetables and sunlight.  Two of the best things for you, and prettiest things around.
I love my broccoli.
And my carrots.
And I should stop now because I love WAY too many to count.

Cut Veggies

Sorry.  I had to.  I’m in love with all of this sun.  
The sun, along with birds chirping has made it spring for me.

Stock

My glorious mish-mash of vegetables.  Add water, boil, forget about them.
Puree

Then, after you’ve squished all the liquid you can out of them, they are pretty like this.
I guess it’s like baby food.  The best darn baby food I’ve ever tasted.
Risotto
And then, it gets reunited with the stock and tangled with the rice.
Yes, the tiny flecks are broccoli.  
Just make sure you remove the peppercorns before the vegetable puree joins the rice.  I caught those just in time.  You probably don’t want to chomp down on one of those suckers.
I’m pretty sure I’ll be making this (all parts of it) again.  It was one of the less labour-intensive Daring challenges, and that was absolutely perfect!  A fantastic meal for any day.  One that has more room for creativity than a lot of the others.
Thank you to our hosts, Eleanor and Jess.  It was a great challenge!
xoxo
Lauren

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{ 30 comments… read them below or add one }

1 GF Gidget March 14, 2010 at 12:05 pm

I love how you reused the veggies after making the stock! Bookmark!

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2 Denise March 14, 2010 at 1:47 pm

Lauren,
Your vegetable stock sounds so yummy and the final dish, wonderful. Very nice!

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3 Jenn March 14, 2010 at 1:55 pm

Yes this challenge allowed for lots of creativity, I loved it too! Loved how you used the vegetables from your stock – I am sure that added a lot of great flavor!

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4 Evelyne @ CheapEthnicEatz March 14, 2010 at 2:08 pm

Great risotto. And glad you enjoyed your baby food he he. Always better not to waste. Yes I found to it was an easier but delicious challenge

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5 RellaBellaK March 14, 2010 at 2:43 pm

Looks great! I ate my leftover mushy veggies too and they were delicious :)

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6 Audax March 14, 2010 at 2:56 pm

It tasted like chicken noodle soup. Without the chicken. Or the soup. Or the noodle. Like a vegan, non-soup non-noodle chicken noodle soup. That pretty much sums it up. Well I think that really does sums it up it wonderful how you put in the baby food into the risotto and how your home-made veggie stock had such a powerful punch and your cut veggie photos are so summery looking. Cheers from Audax in Sydney Australia.

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7 berrybushel March 14, 2010 at 3:14 pm

I love all of your veggie pics and veggie love. There is nothing that can cheer a day up quite like walking through a farmers market (or even the produce section of a grocery store). All those colors and brightness and dreams of great things to come!!!

…anyway…great job! That does look yummy!

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8 ap269 March 14, 2010 at 3:28 pm

Your vegetable mish-mash looks great. I had to giggle at your description of the taste: chicken noodle soup without the chicken, the soup and the noodles. LOL!!!!

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9 Wic March 14, 2010 at 3:39 pm

adore what you did. you are amazing. great job.

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10 shelley c. March 14, 2010 at 3:52 pm

What a great idea, using the vegetables from the stock back in the risotto! Your pictures look fantastic, and I can almost taste the creamy goodness just looking at them! Awesome job.

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11 silkescookingcorner March 14, 2010 at 4:21 pm

I love this! Such a great idea to reuse the veggies!

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12 Asha @ FSK March 14, 2010 at 4:23 pm

Lauren, you are fantastic!! How thoughtful to reuse the veggies! They must have added so much awesome flavor to the risotto!!

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13 Uke Mochi March 14, 2010 at 4:30 pm

Brilliant!!! Great pics, btw!

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14 Kim March 14, 2010 at 5:07 pm

looks positively delish…I love veg mash. :) you are a girl of my own heart. veg mash added to anything is good! i like adding it to bean dips, random soups, using it as a spread for collard wraps… but risotto? I've never done that with it. thanks for the great inspiration and recipe.
-Kim | http://www.affairsofliving.com | @eatingfreely

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15 tariqata March 14, 2010 at 7:12 pm

I definitely approve of your thrifty way here!

I try to use my scraps for stock as much as possible, but I have to admit that I composted some otherwise perfectly good vegetables this time. (Oddly, I didn't make the chicken stock because I was afraid of wasting meat, but I guess carrots and celery are cheap enough that I don't feel it so much!)

The results look scrumptious.

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16 Valérie March 14, 2010 at 10:21 pm

I swear, Lauren, your pictures are getting better and better! Excellent job on this challenge, I love that you re-used the vegetables!

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17 Yvette March 14, 2010 at 10:48 pm

the risotto looks yummy…
And i really love your pics of the preparing proces!

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18 innBrooklyn March 14, 2010 at 11:43 pm

I'm not a big stock maker, this challenge was my second time… but you make the veggie stock sound easy and so delicious — and I love the idea of using the cooked veg for the risotto: I'm going to try this soon!

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19 Olga @ MangoTomato March 14, 2010 at 11:54 pm

did you get a new camera? these photos are outstanding!

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20 gfe--gluten free easily March 15, 2010 at 12:26 am

Every photo is gorgeous. Isn't it amazing how photogenic vegetables are? And especially so with sunlight. Great job, and I love the you didn't waste anything. (I hate wasting.) Such a yummy risotto.

Shirley

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21 Amy Lucille March 15, 2010 at 1:53 am

Beautiful job, looks so tasty!

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22 balsamicandbasil March 15, 2010 at 2:53 am

Yum! I love that all the vegetables were incorporated into the risotto instead of just sitting on top, and it looks gorgeous.

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23 Barbara Bakes March 15, 2010 at 11:38 am

Your risotto looks creamy and delicious! I always hate throwing away the veggies when making chicken stock too!

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24 I Am Gluten Free March 15, 2010 at 2:25 pm

Great job Lauren! I make veg stock quite often in either my crockpot or pressure cooker, then freeze it in 2 cup containers. And guess what I use for the veggies? Whenever I'm prepping veggies, I save the unused pieces (onion skins, ends of carrots, peels of carrots and celery etc.) and I put them in a ziplock bag in my freezer. By the time I decide to make stock, I have a good amt of veggies to use.

Great pix. Love the Daring Bakers challenges. Keep up the good work.

best,
Ellen
http://www.Iamglutenfree.blogspot.com

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25 Junglefrog March 15, 2010 at 9:48 pm

You just got to love your veggies, right? Love what you've done with the challenge!

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26 kitchenoperas March 15, 2010 at 10:04 pm

The veggies in the sun do look gorgeous!!! Nice work!

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27 Anne March 15, 2010 at 10:50 pm

Lauren, this is AWESOME! I adore risotto and this version looks absolutely divine. You really pushed this one to the highest degree.

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28 bake in paris March 16, 2010 at 8:56 am

I should really give the vegetable broth a go… after seeing how well you have done with it….

Creamy and luscious, love just the way it looks :-)

Sawadee from Bangkok,
Kris

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29 Eat4Fun March 17, 2010 at 5:24 am

Lauren, Great job on improvising. The veggie risotto looks delicious. That's the best darn baby food I've seen. :-) Wonderful challenge!

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30 Ellemay March 23, 2010 at 12:29 pm

What was it about the method that you didn't like?
It was a new recipe for me as well. I normally stir the entire/most of the time.

I loved the nainimo bars from you're challenge. I still have some sitting in the freezer.

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