Creamy Vegetable Risotto

Vegetable Risotto

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As the nights get colder, we all start to crave those warm and comforting dinners. Risotto is definitely one of those dishes that warm the soul and make it feel cozy. This risotto is very easy to make and always works. It reheats very well, so it’s perfect for lunch the next day or for a meal prep dinner for a few days.

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🍽 Serves 3-4 🕘 40 minutes Difficulty: Beginner

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Ingredients:

• 1 Tbsp vegan butter/ extra virgin olive oil

• 1 onion, chopped

• 3 cloves of garlic, minced

• 1 red capsicum/bell pepper, chopped

• 1 carrot, chopped

• 5-6 sage leaves, chopped

• ¼ tsp of salt

• 1 cup of frozen spinach or 2 cups of fresh spinach

• ¼ cup of vegan white wine (optional)

• 4 cups of good quality vegetable stock/broth

• 1 cup of risotto rice

• Salt, and pepper to taste

• Vegan parmesan to serve

• Fresh basil to serve

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Instructions:

1. Prepare the ingredients: peel and chop the carrot and onion, chop the capsicum/bell pepper, mince the garlic.

2. Melt the butter in a large pan. Add onion and garlic and sauté for 3-4 minutes, or until translucent and fragrant.

3. Add capsicum/bell pepper, carrot, sage, and salt. Sauté for 5 minutes, stirring occasionally.

4. Pour in the white wine and allow it to reduce for a few more minutes.

5. Add spinach and pour in vegetable stock. Bring to a boil.

6. Add rice and stir very well. Bring back to a boil and simmer for approx. 20 minutes.

7. Place the lid on for 2-3 minutes. Remove the lid and add salt and pepper to taste.

8. Serve topped with vegan parmesan and fresh basil.

9. Enjoy!

   
   

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Tip: It has a wonderful texture as is, but if you want it extra creamy, incorporate a tablespoon of vegan butter just before serving.

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Watch a short tutorial on Instagram