Vegan Risotto

This Vegan Risotto combines creamy arborio rice with seasonal vegetables and aromatic herbs for a delightful plant-based twist on a classic dish. Perfectly comforting and satisfying, it makes an ideal dinner for two.

Ingredients

• Arborio rice - 1 cup (200g)
• Vegetable broth - 3 cups (720ml)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Shallot - 1, finely chopped
• Mushrooms (cremini or button) - 1 cup (150g), sliced
• Zucchini - 1 small, diced
• Peas - 1/2 cup (75g), fresh or frozen
• Nutritional yeast - 2 tablespoons (30g)
• Fresh parsley - 1/4 cup (15g), chopped
• Lemon juice - 1 tablespoon (15ml)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, and sauté for about 2 minutes until fragrant and translucent.
3. Add the sliced mushrooms and diced zucchini to the skillet, cooking for another 5 minutes until they soften.
4. Stir in the arborio rice, allowing it to toast for about 1-2 minutes, stirring frequently.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
6. When the rice is nearly done, stir in the peas, nutritional yeast, lemon juice, and season with salt and black pepper to taste.
7. Remove from heat and stir in the chopped parsley. Let it sit for a couple of minutes before serving.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.72 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and antioxidants from fresh vegetables.

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