Grapefruit and Wasabi Risotto
2 Tablespoons Avocado Oil or Olive Oil
1 Leek, Thoroughly Washed and Thinly Sliced (White and Light Green Parts Only)
2 Cloves Garlic, Finely Minced
1/4 - 3/4 Teaspoon Salt
1 Cup Sushi Rice
3 - 4 Cups Low-Sodium Vegetable Stock, Warmed
1/4 Cup Mirin
2 Tablespoons Nutritional Yeast
1 Large Pink Grapefruit
1/2 Cup Plain, Unsweetened Vegan Creamer or Coconut Milk
1 1/2 - 3 Teaspoons Wasabi Paste*
1 Medium Ripe Avocado
1 Tablespoon Lemon Juice
2 - 4 Ounces Watercress
Avocado or Olive Oil (Optional)
*The amount of heat that wasabi paste packs varies greatly depending both on brand and age. Most are still mixtures of horseradish and vinegar, but what's more concerning is the occasional inclusion of milk-based additives, so read labels carefully. The longer you keep a tube in the cupboard, the less spicy it will taste, so keep that in mind as you begin to incorporate it into your cooking and adjust the quantities accordingly.
Set a large saucepan over medium heat and warm the oil before adding in the leek and garlic. Saute for 5 - 8 minutes, until softened and aromatic, before stirring in 1/4 teaspoon salt to draw out more of the vegetables' moisture. Incorporate the rice, stirring to coat, and cook until translucent; about 3 - 4 minutes.
Pour in the first cup of warm vegetable stock, mirin, and nutritional yeast, reducing the heat to medium-low, keeping the liquid at a gentle simmer. Stir periodically, scraping the bottom and sides of the pot with your spatula to prevent the mixture from sticking and burning. Once the liquid has mostly absorbed into the grains, add in another cup of vegetable stock.
Meanwhile, zest the grapefruit and hold the zest off to the side. Supreme the fruit, lightly chopping the segments into bite-sized pieces.
After about 25 minutes of cooking, the liquid should have absorbed into the rice, and the rice will be creamy but tender. Turn off the heat and add the creamer, grapefruit zest, and 1 1/2 teaspoons wasabi paste, stirring thoroughly. Gently fold in the chopped grapefruit pieces, being careful not to smash them or break them up further. Add more salt or wasabi paste to taste.
To serve, thinly slice the avocado and toss it in the lemon juice. Spoon out the portions of risotto into bowls and top each one with a few slices of avocado and a generous handful of watercress. Drizzle with an additional drizzle of oil if desired.
Enjoy immediately while piping hot!
Serves 3 - 5 as a Side Dish
©Hannah Kaminsky http://www.BitterSweetBlog.com