“Delightful Nordic Vegan Smörgåsbord: A Mouthwatering Journey Through Scandinavian Flavors”

Allergens

None

Ingredients

• 1 cup uncooked Arborio rice
• 4 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas
• 1 tablespoon fresh parsley, chopped
• 1 medium beetroot, peeled and grated
• 1 small cucumber, thinly sliced
• 1 small radish, thinly sliced
• 2 cups mixed greens, such as arugula and spinach
• Lemon wedges for serving

Instructions

1. In a large saucepan, heat the vegetable broth over medium heat.
2. In a separate pan, heat the olive oil and sauté the onion and garlic until softened, about 5 minutes.
3. Add the carrots and celery to the onion mixture and cook for another 5 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the grains to slightly toast.
5. Gradually add the heated vegetable broth to the rice, stirring constantly until fully absorbed. Continue cooking, adding more broth as needed, until the rice is tender and creamy.
6. Stir in the nutritional yeast, salt, and black pepper. Remove from heat.
7. In a separate bowl, combine the grated beetroot with the almond milk and mix well. Let it sit for 5 minutes to allow the beetroot to "cure."
8. Assemble the dish by layering the risotto, "beetroot cured salmon," cucumber slices, radish slices, mixed greens, and a lemon wedge on each plate.

Chef’s Insight

The combination of textures and flavors in this dish is reminiscent of traditional Nordic cuisine, while being accessible to vegans and non-vegans alike.

Notes

To achieve the perfect texture for the risotto, be sure to stir constantly while adding the broth and allow the rice to fully absorb each addition before continuing.