Dinner/ Lunch/ Recipes

Easy Super-Green Vegan Vegetable Risotto

Easy Super-Green Vegan Vegetable Risotto

If you feel tired, lethargic and in need of an energy boost, this Easy Super-Green Vegan Vegetable Risotto is the perfect dish. It’s incredibly filling because of the high fiber content and is jam-packed with long-lasting energy givers that are super nutritious and healthy!

When I first started out as a chef, I remember being given the task to cook a risotto – and it was a lot harder than I thought. If you want a good risotto, you will need to invest some time and have some patience.

But the good thing is, it’s totally worth the patience. It’s all about not ‘drowning’ your risotto rice in stock. You have to pour it slowly, and stir very often.

Other Tips And Tricks:

1. Use short-grain rice such as arborio. This rice absorbs the liquids and gives you the classic risotto texture.

2. Take your time. Risotto is made by the rice slowly absorbing the vegetable broth one ladle-full at a time. Cook over low heat, maintaining a slow simmer.

3. While the rice absorbs the liquid, make sure to stir constantly to encourage an even cook and prevent burning.

4. For extra creaminess, add vegan butter and parmesan cheese. You can either use homemade parmesan or, for a cheesier texture, I recommend trying Violife parmesan!

5. If the rice is still not rich and creamy after all the vegetable broth is used up, you may have cooked it down too quickly. Simply add 1 – 2 more ladles of hot water until you have the desired consistency.

6. I used my homemade pesto, but if you don’t have time to make your own, just be careful when you are buying pestos, as most of them are not vegan!

Easy Super-Green Vegan Vegetable Risotto

Let’s make some Italian!
Do let me know how you found this Easy Super-Green Vegan Vegetable Risotto if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

More Vegan Rice Recipes:

1. Oven-Baked Rice With Spinach
2. Easy Healthy Spanish Rice With Veg & Beans
3. Vegan Egg Fried Rice

Easy Super-Green Vegan Vegetable Risotto

Easy Super-Green Vegan Vegetable Risotto

Elena
If you feel tired, lethargic and in need of an energy boost, this Easy Super-Green Vegan Vegetable Risotto is the perfect dish. It’s incredibly filling because of the high fiber content and is jam-packed with long-lasting energy givers that are super nutritious and healthy!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 343 kcal

Ingredients
  

  • 1- liter vegetable stock
  • 100 g/1 cup asparagus tips
  • 1/4 head of broccoli cut into florets
  • 200 g/ 1 1/4 cups fresh young peas shelled or frozen will work too
  • 500 g/2 cups baby broad fava beans, shelled
  • 2 tbsp olive oil
  • 2 baby leeks thinly sliced
  • 1 medium shallot diced
  • 1 1/4 cups/300g risotto rice
  • 2 tbsp fresh pesto or vegan pesto
  • freshly ground black pepper
  • 2 tablespoons/25g pine nuts toasted

Instructions
 

  • Bring the stock to the boil in a large saucepan, then reduce the heat and add the asparagus tips, broccoli peas, and broad (fava) beans and simmer for 4–5 minutes, or until tender.
  • Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
  • Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks and shallot. Stir-fry for 2 minutes on medium heat, or until they are bright green, then stir in the rice. fry the rice for one minute.
  • Add 2–3 tablespoons of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes.
  • Stir in the pesto and season with black pepper to taste. Gently stir in the asparagus, broccoli, peas, and beans and cook for a few more minutes, or until the vegetables are heated through.

Notes

Storing – Leftover risotto should be stored in the refrigerator for up to 3 days. To reheat, gently reheat the risotto over the stovetop. You may need to add about 1/4 cup of water as the risotto reheats for extra creaminess.

Nutrition

Calories: 343kcal
Keyword dinner, glutenfree, green, healthy, lunch, pesto, risotto, vegan, vegetables
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