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Vegan Risotto

sanaacooks's picture
Ingredients
For vegan broth
  Carrot` 1⁄4 Cup (4 tbs), diced
  Celery stalks 1⁄4 Cup (4 tbs), diced
  Onion 1⁄4 Cup (4 tbs), diced
  Asparagus 1⁄4 Cup (4 tbs), woody part
  Salt To Taste
  Lemon zest 1 Teaspoon
  Olive oil 1 Tablespoon
  Water 8 Cup (128 tbs)
For risotto
  Arborio risotto rice 1 Cup (16 tbs)
  Onion 1⁄2 Medium, chopped
  Vegan broth 4 Cup (64 tbs) (as required)
  Asparagus 1 Bunch (100 gm), cut into 1 inch pieces
Directions

GETTING READY
1. In a pot, heat olive oil. Saute onion, carrots, celery and asparagus.
2. Pour water and add salt and lemon zest. Bring it to boil and simmer till all the vegetables are cooked well.
3. Strain the broth through a strainer while mashing the vegetables to get all the nutrients and fiber from them. Set aside.

MAKING
4. In another heavy bottom pot, heat olive oil and sauté onion till translucent.
5. Add the rice and stir. Pour 1 cup vegan broth and stir till it evaporates. Pour another cup of broth and repeat the process till the rice is soft and cooked.
6. Put the asparagus and stir. Turn off the heat.

SERVING
7. In a serving bowl or plate, serve the risotto hot with any accompaniment of choice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Risotto
Ingredient: 
Asparagus
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2

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