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!
I feel like risotto gets a bad rap. People seem to think of it as fancy or fussy — there was even a time when I did. But it’s totally not. For one thing, risotto is usually a one-pot deal. This risotto certainly is. For another thing, the rice takes about 20 minutes to cook up, so unless you’re pairing it up with something that takes much longer, you’ve probably got a relatively quick meal on your hands.
I think the issue for most people is that you kind of have to babysit your risotto while it cooks. It needs frequent stirring. Personally, I find that to be no biggie. It forces me to stay in the kitchen while it cooks, and I can prepare other courses or, better yet, clean up the kitchen while my risotto cooks. I just pivot around every minute or two and give the pot a stir. Easy! And efficient!
Cooking the Rice:
Using a ladle, scoop one ladle-full of vegetable broth into the rice and stir until it has mostly evaporated. Continue doing this, one ladle at a time, until all the vegetable broth is used and rice is thick and cooked. You may need to add 1 – 2 more ladles of hot water depending on how quickly the rice cooked.
As you add the broth, you’ll want to stir constantly to avoid the rice sticking to the bottom and burning as well as allowing you to get a consistent cook on the rice. Once each ladle of broth has absorbed, you add another one until all the broth is gone. This process takes between 20-30 minutes of constant stirring but the effort is so worth it.
This procedure is crucial when you are making a risotto. You don’t want to ‘drown’ the rice in broth, you want to cook it gently!
When the last ladle has been added, add asparagus, peas, and vegan pesto. Once all the liquid has evaporated, turn off the heat and add vegan parmesan and salt and pepper to taste.
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!
SHOP FOR EQUIPMENT FOR THIS RECIPE:
Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!
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!
Easy Super-Green Vegan Vegetable Risotto
- 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
- 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.