Get the recipe for Easy Vegan Risotto
→ [ Ссылка ]

Vegan risotto doesn't have to be difficult to make. In this post we show you how easy it is to make a creamy vegan risotto with almost any vegetable of your choice. Here we did it with asparagus, mushrooms, pumpkin, chicory, zucchini and peas in just about 20 minutes. This is an easy, every-day recipe for a quick and delicious dinner.

🌱 INGREDIENTS LIST
400 g (14 oz) your vegetable of choice (mushrooms, asparagus, artichokes, chicory, pumpkin, zucchini, peas, etc)
210 g (1 cups) risotto rice
½ glass white wine or 3 tbsp of lemon juice
½ white onion
2 tbsp olive oil
1 - 2 tbsp vegan butter or margarine
salt to taste
1 tbsp vegetable bouillon powder (or 1 carrot, 1 stalk of celery, 1 onion)
2 litres (½ gal) water

🌱 STORAGE
Risotto is best eaten straight after cooking it to preserve the integrity of the rice grain. If you have some leftover, you can store it in the refrigerator for up to 24 hours and then heat it up on a stove with a dash of water, or in the microwave for a few seconds.

CHAPTERS
0:00 How to make vegetable stock
0:32 Best vegetables for risotto
1:13 How to toast the rice
2:00 How to deglaze risotto
3:28 How to make risotto creamy
4:18 Risotto variations

These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com

The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)

свернуть