Delicous Food at Mom and Dad’s House

Once the moving truck drove off with our things, Kevin, Pebbles, Lexy and I made the one hour drive over to my parent’s house where we planned to stay before our flight to Montreal a couple of days later.

Last time I stayed at my parents house for an extended period of time was when my condo was being built and  and they were in the process of moving. It was a crazy time. Thankfully, this visit hasn’t been nearly as nuts, quite the opposite actually!

And, staying with my parents means I get to cook food for more mouths than just Kevin and I!

Earlier this week, we had Christina’s boyfriend’s family over for dinner. They’re pescatarians, Mom, Christina and I are gluten-free and dairy-free, and Kevin hates beans (it has to be mentioned)… a perfect opportunity to come up with a menu to satisfy all diets, preferences, and sensitivities!

We had a bunch of meals on the menu, so decided to combine forces and separate the dinner dishes to make life easier. Mom and Dad were responsible for:

  • Fish – Cedar barbecued maple salmon
  • Chicken – Garlic barbecued chicken breasts
  • Veggies – Moroccan asparagus

And I was in charge of:

  • Grain – Cream of broccoli risotto
  • Veggie protein – Rosemary lemon baked chickpeas
  • Dessert – Raspberry and roasted vanilla peach cups

… a great strategy!

It was great to see everyone, cook with Mom and Christina, and share childhood stories at the dinner table. There’s been a lot of that going on. Good food, great conversation, and lots of giggles. I couldn’t have chose a better way to spend our last week in Alberta.

print, email or text this recipe

Vegan Cream of Broccoli Risotto
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free (option)
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups, 4 servings
 
This recipe is flavorful, simple, delicious, and free of all common allergens!
Ingredients
Instructions
  1. Place olive oil in a large frying pan on medium heat. Add onion and garlic. Cook for up to 8 minutes, until onion is translucent.
  2. Meanwhile, heat vegetable broth and almond milk in a medium-sized saucepan. Bring to a boil, reduce heat to low and simmer.
  3. Add wine and lemon juice to pan to de-glaze. Cook until the liquid has reduced completely.
  4. Add rice to onion mixture and stir for 2 minutes.
  5. Slowly add 1 cup of hot broth to the rice mixture. Bring mixture to a gentle boil, stirring occasionally until the broth is absorbed.
  6. Add another 1 cup broth, stir until absorbed.
  7. Add in ½ cup broth at a time allowing each portion to absorb before adding another. This process should take about 25 – 30 minutes.
  8. When you have about 1-1/2 cups left of the broth, add the broccoli and stir to coat.
  9. Once complete, risotto mixture should be tender. Stir in freshly chopped green onions and serve.
  10. To store, place in an airtight container and store in the fridge for up to 3 days. Or, place in the freezer to extend lifetime, up to 2 months.
    Notes
    I didn't put garlic in my batch because one of the individuals staying for dinner doesn't like garlic. Would highly, highly recommend throwing a couple of minced cloves in the mix!

    The trick to a good risotto is in the pan. Each time I’ve made one, I’ve used a really well seasoned cast iron pan and haven’t had a problem

    Begin this vegan risotto recipe by sauteing the onion and garlic in olive oil until translucent. Then add white cooking wine and lemon and allow to deglaze.

    Meanwhile, start heating up the non-dairy milk and chicken broth just until it boils. Reduce heat to a simmer and keep covered at all times.

    Once all of the wine has evaporated, add rice to onion mixture and saute for a couple of minutes until the rice begins to brown slightly.

    Now you’re ready to start adding your boiling broth mixture! Add 1 cup at a time, maximum. Slow and steady wins the race.

    When you add your liquid, it should look like the first picture. Nice and hot, boiling, and cooking. Continue to move the rice around in the pan to prevent from burning.

    Allow it to sit for 30 seconds, stir, 30 seconds, stir, add more liquid, stir.

    When the broth mixture is down to about 1-1/2 cups, add chopped broccoli.

    Once the rice grain is tender, but not mushy, remove from the pan and top with sliced green onions. Serve immediately!

    I chose to pair the creamy vegan risotto with baked chickpeas for added fiber (risotto rice is really low in fiber) and protein. Mom had bought some rosemary for breakfast potatoes the day before, so I went with a rosemary and lemon chickpea mixture to use up ingredients we already had on hand.

    They were so tasty, and easy, too!

    For the purpose of avoiding making this post the longest known to mankind, you can read the recipe along with it’s nutrition info here.

    For dessert, we wanted something light, healthy, and vegan. While I was planning the dessert, I thought it’d be cool to come up with something that was under 50 calories. 50 calorie dessert? I can get behind that!

    For the recipe for Raspberry and Roasted Vanilla Peach Cups, head over to my recipe page.

    Here are a bunch of other pictures we took during the food-filled night.

    [nggallery id=6]

    Okay, time to pack and get to the airport! See you on the flip side ;)

    Pin It

    8
    Comments | Leave Your Comment

    1. I was always nervous and going away to school, 1 hours from my family, but my boyfriend really wants to move far just for a change! I am excited to hear about your new adventures! I love that you make the most of every moment, keep making each second count with your family and enjoying the times of sharing stories and cooking!
      What do they all think of this big move?

      • Nervous and excited is bang on. I’m not sure it’s fully hit me that my life in Alberta is over. It seems so weird, I never would have imaged this for myself… but sometimes that’s the best thing – when you do something completely unexpected in your life. Spice it up!

        My parents are really proud of us and excited for us. It’s hard watching their daughter leave, but they know it’s exactly what I need.

    2. What a wonderful send off! I am sure you were so happy to get so much family time in before you left! These are the amazing memories that you remember for a lifetime. Plus it doesn’t hurt that it looks like you guys had an absolute feast, too :)

      I have never made risotto in a cast iron pan before, I will definitely have to try it that way. Safe travels :)

      • It was so great to spend 6 days with everyone. Definitely made this transition a lot easier.

        You must try it with cast iron, gosh I love my cast iron!

    3. that is such a sweet send off. :) i cant imagine making such big changes in my life right now, but there have been years when i did. :) so much unknown and so much new:) all the best. have a great flight!
      that risotto looks fabulous!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: