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This is another Giada de Laurentiis recipe that I have adapted to make dairy free.
In a medium saucepan, mix together the 1/2 cup water and broth and bring to a simmer. Once it is at a simmer, turn heat to low and cover to keep warm (I always heat the broth for my risotto but some people do not think this is necessary).
In a medium, heavy saucepan, melt 2 tablespoons of vegan butter over medium heat. Add the diced shallot and saute until tender but stop before it becomes brown.
Once the shallot is tender, add the uncooked rice to coat it with the butter and shallots.
Next, add the wine and simmer until it is almost completely absorbed or evaporated.
Now add 1/2 cup of the broth and water mixture at a time, waiting for it to be completely absorbed each time before adding more.
If the rice is not tender after you’ve used all of the broth mixture, then add a little bit of water at a time and keep going. Once rice is tender, remove from heat and stir in remaining butter, lemon juice, lemon zest, salt and pepper.
To serve the risotto, take the six lemons and cut 1/4 inch off of the bottom of each so that they sit upright. Then, cut one inch off of the top and scoop out the flesh of the lemon.
Fill each hollowed out lemon with about 1/2 cup of the risotto.
Swiss Chard and Tofu Stuffed Shells is a dairy-free option to standard stuffed shells recipes. The blended tofu offers the same consistency as a ricotta cheese mixture, and the Swiss chard is a flavorful (and colorful) addition to the mix.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!