Easy Vegan Recipe: Mayim Bialik’s Winter Vegetable Risotto

Mayim Bialik, the Emmy-nominated actor best known for her role as Amy on The Big Bang Theory, is a woman of many talents. In addition to earning a PhD in neuroscience and being a mother of two, Mayim is a vegan chef with a new cookbook out. Mayim’s Vegan Table is packed full of healthy, plant-based recipes to feed your family!

Mayim kindly shared with us her recipe for Winter Vegetable Risotto, a sophisticated dish that uses almond milk and tahini to create a creamy consistency and mouth-watering taste. Feel free to get creative and use any vegetables on hand – and tuck into this risotto without guilt, because this dish is healthy, delicious and cruelty-free!

The following recipe was adapted from Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

Winter Vegetable Risotto

1 medium-size carrot, peeled and diced 1 medium-size parsnip, peeled and diced

1 lb (about 2 cups) butternut squash, peeled, seeded and diced

1 Tbsp chopped fresh rosemary or thyme

5 Tbsp olive oil Salt and pepper, to taste

5 1/2 cups vegan vegetable stock

1/2 cup dry white wine

2 cloves garlic, minced

1 chopped cup onions or shallots

1 1/2 cups uncooked Arborio rice

1/2 cup plain, unsweetened almond milk (rice or soya milk works, too)

2 Tbsp tahini

1/2 cup nutritional yeast

1 Tbsp freshly squeezed lemon juice

1 Tbsp mirin (a sweet rice wine)

• Preheat the oven to 180°C.
• Place the carrot, parsnip and squash in a large bowl with the rosemary. Add 3 tablespoonfuls of the oil and toss to coat. Sprinkle with salt and pepper. Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, or until soft but not mushy.
• In a small saucepan over medium heat, combine the stock and wine and bring to a simmer. Reduce the heat to a low simmer.
• In a large non-stick pot, heat the remaining olive oil over medium heat. Add the garlic, onions and rice and sauté for 3 to 5 minutes, or until the rice begins to toast.
• Add 1 cup of the simmering broth-and-wine mixture to the rice and cook, stirring continuously, until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, cooking and stirring as it is absorbed. It will take about 20 minutes for all the broth to be absorbed and for the rice to become tender and creamy.
• Add the almond milk, tahini, nutritional yeast, lemon juice and mirin and cook for 5 more minutes. Stir in the roasted vegetables. Season to taste with salt and pepper.

Makes 6 servings

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