Rich and Creamy Vegetarian Risotto

Vegetarian Risotto

Preparation

  • Prep: 45 mins
  • Cook: 35 mins
  • Total: 80 mins
  • Yield: 4 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Italian

Ingredients

  • Ingredients For the Roasted Vegetables:
  • 1tablespoon olive oil
  • 300 grams cherry tomatoes
  • 2red peppers
  • 1large courgette zucchini
  • a pinch of salt and pepper to taste
  • Ingredients For the Risotto
  • 1tablespoon olive oil
  • 1large red onion, diced
  • 3garlic cloves (minced)
  • 225grams risotto rice
  • 1tablespoon balsamic vinegar
  • 250 milligrams passata
  • 250 milligrams vegetable stock
  • 6sun-dried tomatoes (chopped into small chunks)
  • a small bunch offresh basil
  • salt and pepperto taste
  • vegan Parmesan or Noochto serve (optional)

Risotto is a rice-based dish that originated in Milan, Italy. The first version was called Risotto Alla Milanese. Traditionally, it was made with butter, saffron, onion, stock, salt, and Parmesan cheese. Many flavor variations have been developed since then. Currently, there are over 20 versions of risotto. A big part of it is vegetarian dishes.

This vegan and gluten-free risotto is made with eight ingredients in half an hour. A healthier version of Risotto can be made without oil or butter and vegan Parmesan cheese instead of regular cheese. Several fresh vegetables rich in fiber and nutrients are sautéed until tender. Among the best choices are bell pepper, asparagus, and broccoli, but whatever is available in season is fine as well.

You can make a veggie risotto on a weeknight when you need a satisfying and comforting meal. It would make a delicious dish that is perfect for dinner parties. Risotto is rich and creamy, but not too heavy if it’s prepared properly.

It is better to make Risotto with Italian short-grain rice. Arborio rice is the most common variety. It should be toasted, then slowly simmered in just a bit of liquid at a time. This process allows the natural sauce to develop. Risotto rice picks up flavors so well. If you are not sure about trying a Vegan Risotto, this recipe is the one to try.

Instructions

Step 1

Preheat the oven to 180°C (356°F) . Add the olive oil to a cooking pan. Chop the vegetables into small chunks, and spread out in the pan. Add the salt and pepper to the vegetables and give them a shake to coat well. Roast them for 30 minutes, until fully cooked.

Step 2

To make the Risotto, add olive oil to a large shallow frying pan on low-medium heat. Add the diced onions to the pan and cook for a few minutes until translucent, then add the minced garlic and cook for another minute.

Step 3

Add rice and vinegar to the pan. Stir for 30 seconds to coat in oil. Stir well after adding half a cup of passata and vegetable stock at a time. Let the poured stock get absorbed by the rice, then add the next ingredients.

Step 4

Add the sun-dried tomatoes and the roasted vegetables to the pan, and stir everything. Add more liquid if needed, and cook for 5 minutes until everything is cooked and the rice is ready.

Step 5

Remove the pan from the heat, and stir in the fresh basil, salt and pepper, and vegan cheese (optional). Serve Vegetarian Risotto right away and enjoy.

Cooking Notes

To have an extra creamy risotto, add more oil or dairy-free butter. But the recommended amount of olive oil is good.

You can add your favorite vegetables to the Risotto, such as zucchini, a small amount of kale, mushrooms, and red peppers. Be sure it will taste good.

Passata is a type of pureed tomato. It’s made with 100% tomatoes, with no additives or flavorings, but sometimes contains salt. Your Vegetarian Risotto will be gorgeously thick and creamy with this smooth sauce. It will not be crushed or chopped.

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