Rotating Vegetarian Risotto Recipe
Seasonal Flavour made with Ojibway wild rice. Served with vegetables and Signature Bannock.
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Ingredients
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Main Risotto
Signature Bannock
Method
Prepare the Risotto
- 1
Cook the wild rice
In a pot, bring 2 cups of water to a boil. Add the Ojibway wild rice, reduce heat, cover, and simmer for about 40 minutes or until tender. Drain excess water.
- 2
- 3
Cook Arborio rice
Add Arborio rice to the pan and stir to coat with oil. Cook for 2 minutes. Pour in white wine (if using) and stir until mostly absorbed.
- 4
Add broth gradually
Add vegetable broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and al dente, about 20 minutes.
- 5
Add vegetables and wild rice
Stir in the seasonal vegetables and pre-cooked wild rice. Cook for 5–7 minutes until vegetables are tender.
- 6
Finish and season
Stir in Parmesan cheese or nutritional yeast, thyme, salt, and pepper. Remove from heat and let rest for 2 minutes before serving.
Prepare the Bannock
- 7
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, and salt.
- 8
Add butter
Cut in butter until the mixture resembles coarse crumbs.
- 9
Add liquid
Gradually stir in water or milk to form a soft dough.
- 10
Shape and cook
Form dough into rounds. Either bake at 400°F (200°C) for 20–25 minutes until golden, or pan-fry in oil over medium heat for 3–4 minutes per side until golden brown.