Wednesday, October 28, 2015

Vegan "Thai-talian" Volcano Rice Risotto with Crispy Carrots

This "Thaitalian" vegan risotto made with volcano rice is packed with minerals, antioxidants, nutrition, aroma and flavor. Absolutely delicious.


  • 1 cup of organic volcano rice (
  • 3/4 cup finely chopped leeks (white and pale green parts only)
  • ½ glass white dry wine
  • 3 cups  homemade Thai vegetable stock (see recipe below)
  • about ¼ cup of coconut milk
  • 1 orange carrot
  • 1 purple carrot
  • Salt as needed


For the Thai vegetable stock:
  • 1 carrot, peeled
  • ½ celery stalk
  • 2 garlic cloves, peeled
  • 1 small potato, peeled
  • 1 shallot or other small onion, peeled
  • ½ zucchini (optional)
  • 1 inch piece of ginger, peeled
  • 1 stalk of lemongrass
  • 2-3 grape tomatoes, halved
  • a few sprigs of cilantro
  • 2-3 leaves of basil or Thai basil
  • 2-3 few kaffir lime leaves (if not available fresh, substitute with dry one)
  • about 6 cups of water
  • olive oil (a few tablespoons)
  • salt and pepper to taste

Rinse the vegetables, and cut into 1-inch chunks.
Roughly chop the ginger and the garlic.
Remove the hard outer layer of the lemongrass and cut the remaining soft inner core into 1 inch long pieces.
Heat oil in a medium stockpot. Add all the vegetables and herbs (except the tomatoes).
Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt, black pepper,  and water and bring to a boil. Lower heat, add the tomatoes, then simmer until stock is reduced by half (30-60  minutes). Strain. Discard vegetables. 

Pour the strained stock back in the stockpot and keep warm over low heat until ready to use.

Prepare the carrots:

Peel and shred the carrots, toss with olive oil and sprinkle with sea salt, then arrange in single layer on a baking sheet lined with parchment paper.
Bake at 375F for about 30 minutes turning a couple of times.
Once baked to desired texture, remove from oven and set aside.

Make the risotto:
Add enough olive oil to a medium saucepan to cover the bottom of the pan. Heat the oil, then add the leeks cook down on low to medium heat until translucent, stirring occasionally (about 5 minutes). Add the rice, and stir to coat the grains with the oil.  Turn up the heat, being careful not to burn the rice, add the wine, allow to evaporate while continuing to stir the rice, about  2 minutes. Add about 1/3 cup of  stock to the rice, stir, then cover, and simmer until the stock is absorbed, 5 to 10 minutes. Add more stock,  a few ladles at time, each time the mixture seems a bit dry, and stir. Cook, covered, checking occasionally to make sure the rice mixture has not dried out, for about 25-30 minutes. Add the coconut milk stir, cover, taste for salt, and add more if necessary, turn the heat off, and let sit for a few minutes until ready to serve. You want your rice to be somewhat soft, but not mushy, and the mixture creamy, not dry.

Sprinkle with the crispy carrots and serve.