Creamy Vegetable Vegan Risotto
Ingredients
The Risotto
-
3 ½ - 4
cups
vegetable broth (warmed)
-
2
Tbsp
water (or oil), divided
-
1
small bundle
asparagus (ends trimmed) or broccolini (stalks trimmed)
-
1
medium
red bell pepper (seeds + stem removed, thinly sliced)
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
¾
cup
thinly sliced shallot
-
1
cup
arborio rice
-
¼
cup
dry white wine (or more vegetable broth)
-
¼
cup
vegan parmesan cheese (plus more for serving)
For Serving
-
optional
fresh chopped parsley
Instructions
- Heat vegetable broth in a medium saucepan over medium heat until simmering, then reduce to low to keep warm.
- In a large pan, heat half of the water (or oil) and sauté the asparagus (or broccolini) and red bell pepper with a pinch of salt and pepper until tender, about 3-4 minutes. Remove and set aside.
- In another large pan, heat the remaining water (or oil) and sauté shallot until softened, about 1-2 minutes.
- Add arborio rice to the shallots and cook for 1 minute, then add the white wine and stir until absorbed.
- Gradually add the warmed vegetable broth, ½ cup at a time, stirring constantly until the rice is al dente, about 15-20 minutes.
- Once cooked, remove from heat and stir in salt, pepper, vegan parmesan, and most of the sautéed vegetables.
- Serve in bowls, topped with remaining vegetables, additional vegan parmesan, and parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
257
Total fat
2.2g
Total carbohydrates
50g
Total protein
5.7g
Sodium
423mg
Cholesterol
0mg
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