Riso alla Milanese Vegano

Riso alla Milanese Vegano is a delightful vegan twist on the traditional Milanese risotto, featuring creamy Arborio rice infused with saffron and enriched with earthy mushrooms and fresh herbs. This comforting dish is perfect for a cozy dinner or a special occasion.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Saffron threads - 0.1 grams
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms - 100 grams, sliced
• White wine - 50 ml
• Nutritional yeast - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a small saucepan, heat the vegetable broth and add the saffron threads. Let it steep on low heat to infuse the broth with flavor.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
5. Pour in the white wine and stir until the liquid is absorbed.
6. Gradually add the saffron-infused vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb each addition before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Once the rice is cooked, stir in the nutritional yeast, chopped parsley, salt, and black pepper to taste. Mix well and remove from heat.
8. Let the risotto sit for a couple of minutes before serving. Garnish with extra parsley if desired.

Nutrition

• Calories: 430
• Protein: 10 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from saffron and mushrooms.
• High in fiber, promoting digestive health.

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