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Recipes with vegetable broth

4 recipes that use vegetable broth, with photos, step-by-step instructions and cook times. The quickest, Gofio escaldado, takes 25 minutes. It is most often cooked with onion, butter and carnaroli rice.

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Risotto alla parmigianaParmesan risotto

Around Parma and Reggio Emilia, where Parmigiano Reggiano is made, the plainest risotto of all is the one families make when someone is tired or unwell: rice, good broth, butter and a generous amount of the local cheese, and nothing else. It is also the base that cooks learn on before moving to fancier versions. Traditional Parmigiano uses animal rennet; for a vegetarian dish use a vegetarian hard cheese and vegetable broth. Chef's tip: keep the broth at a gentle simmer in a pan next to the rice; cold broth stops the cooking each time you add it and the risotto turns gluey.

30 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Risotto agli asparagiAsparagus risotto

In April and May the town of Bassano del Grappa celebrates its white asparagus, and all over the Veneto green and white spears turn up in risotto. The stalks are cooked into the rice so their flavour runs through every grain, and the tender tips are added at the end so they stay bright and crisp. It is a light spring Sunday lunch, often followed by grilled fish. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Alcohol is used here: white wine, which you can replace with broth and a squeeze of lemon. Chef's tip: simmer the woody ends in the broth for 15 minutes before you start; they add a lot of asparagus flavour for free.

45 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Risotto alla zuccaPumpkin risotto

Mantua is pumpkin country: the dense, sweet zucca mantovana fills tortelli, gnocchi and this golden autumn risotto, eaten across the Lombard plain from October to the first frosts. Half the pumpkin is roasted and mashed into the rice so it turns creamy and orange; the rest is folded in as soft cubes. Children love its sweetness. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Chef's tip: roast rather than boil the pumpkin; roasting concentrates its sugar, while boiled pumpkin waters down the risotto.

60 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Gofio escaldadoToasted grain flour paste in broth

Gofio, flour ground from toasted maize or wheat, has fed the Canary Islands since before the Spanish arrived, and a bowl of escaldado is its simplest, most comforting form. Hot broth is beaten into the gofio until it turns into a soft, savoury paste flecked with mint, eaten by scooping it up on chunks of raw red onion. In fishing towns the broth is usually fish stock left from a sancocho; this version uses vegetable broth so it is vegan. Pure maize gofio is gluten free, but most blends contain wheat, so check the bag. Chef's tip: add the broth gradually while you beat, as dumping it in at once makes stubborn lumps.

25 minSpanishSnacks & StartersVegan
by KrazyBadal 0 views

Goes well with vegetable broth