Although it was tiring, it was the most fun I’ve had in the kitchen in a very long time. I loved being able to come up with creative ideas (sometimes on the fly…eheh) and see them come to life. Tasting them wasn’t bad, either. 😉
Best of all, I got to share my dishes with all the vegan blogging community! I’ve never felt so supported and humbled at the same time. I think everyone did an amazing job and I want to commend all those who participated!
My final dish for you this month is my answer to the Fusion Challenge: Chipotle Risotto & Beans!
It took everything I had to not make a Japanese fusion dish, but I’m glad I didn’t. I have to credit by boyfriend for this idea. He helped me when I was second guessing what to make and he suggested this dish. What an amazing thing.
What I love about risotto is that it’s very easy to customize once you know how to cook it correctly. The first time I made risotto, I did it right but it took forever! I didn’t prep adequately so I spent forever gathering all my ingredients. Now, I feel that simple is better.
This risotto may look complicated, but it really isn’t. I basically took a “rice and beans” approach to this with regards to flavor. I coated back beans in chorizo-type spices and roasted them to give them a little bit of texture.
The beans pair nicely with the creamy risotto. The risotto is a tad spicy and buttery, while the beans are warm and smokey. I garnished everything with some bright cilantro and my goodness it was perfection! The smell of this dish is great just by itself.
Serve this risotto in small portions for an appetizer or larger ones for an entree. You can also make them into arancini. I won’t stop you. ^_^
Thanks for reading, everyone! I’m stoked for next year’s MoFo already. Keep reading for my rocky adventure into the holiday season! 😉
Chipotle Risotto & Beans
- In a large lidded skillet, heat your olive oil on medium-low.
- Add your onions, garlic, and salt. Sautee for about 5 minutes or until the onions are translucent.
- Add the rice to the skillet and toast, tossing constantly for about 5 more minutes.
- Add your spices: nutritional yeast, coriander, chipotle & cumin to the rice and toss to coat.
- Add the lemon juice and stir.
- One ladle at a time, add the broth to the skillet and stir until each addition of liquid evaporates. Repeat until the rice is cooked (I taste test), about 20-30 minutes. Your liquid and cooking time will vary, but I think 5 cups of liquid is good to have if you need it.
- You may want to turn your heat down if the mixture is boiling. It should be at a simmer.
- Once the rice is fully cooked (al dente, not mushy but not crunchy either), salt if you need to.
- Stir the cooked beans into the risotto. I saved some to sprinkle on top for texture. ^_^
- Garnish with some torn fresh cilantro leaves, if desired.