Vegan Seafood Risotto

This Vegan Seafood Risotto captures the essence of the ocean with its deliciously creamy texture and rich, savory flavors. Infused with fresh herbs and a hint of lemon, it provides a delightful plant-based twist on a classic Greek dish.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Shallots - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms (oyster or shiitake) - 100 grams, chopped
• Seaweed (nori or dulse) - 1 sheet, crumbled
• Lemon juice - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Black pepper - to taste
• Salt - to taste
• Cherry tomatoes - 100 grams, halved
• Frozen peas - 50 grams

Steps

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a separate large pan, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and chopped mushrooms to the pan, cooking until the mushrooms soften, about 5 minutes.
4. Stir in the Arborio rice, allowing it to toast slightly for 1-2 minutes while stirring frequently.
5. Pour in the warm vegetable broth one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
6. Add the crumbled seaweed, lemon juice, nutritional yeast, black pepper, and salt to taste. Stir well to combine.
7. Fold in the cherry tomatoes and frozen peas, cooking for an additional 2-3 minutes until heated through.
8. Remove from heat and stir in the fresh parsley before serving.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 80 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from nutritional yeast and peas.
• Contains omega-3 fatty acids from seaweed, which support heart health.

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