Heaping bowls of steaming risotto hit the spot as a vegan dinner in the winter, but this delicious comfort food in smaller portions packed with vegetables make a yummy side dish that can showcase your fresh-picked garden and farmers’ market finds. Even better, because this vegan risotto is dairy-free, it has far less fat and calories than traditional risotto.
Heaping bowls of steaming risotto hit the spot as a vegan dinner in the winter, but this delicious comfort food in smaller portions packed with vegetables make a yummy side dish that can showcase your fresh-picked garden and farmers’ market finds. Even better, because this vegan risotto is dairy-free, it has far less fat and calories than traditional risotto.
Summer Risotto
Serves 6
Ingredients:
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 2 carrots, chopped
- 1/2 cup chopped red bell pepper
- 2 shallots, chopped
- 3 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 1 cup Arborio rice
- 1 cup shelled fresh peas
- Generous handful chopped fresh herbs
- 1/4 cup toasted pine nuts
- Vegan Parmesan cheese, if desired
Directions:
- In a medium saucepan over medium-high heat, heat broth to a simmer then reduce heat to low, cover, and keep hot.
- Heat oil in a large skillet over medium heat. Add carrots and bell pepper and cook, stirring often, until carrots soften.
- Add shallots and cook, stirring, until they are translucent. Stir in garlic. Season with salt and pepper.
- Add rice and cook, stirring, until rice starts to pop and becomes lightly toasted.
- Carefully stir in 1 cup broth and simmer, stirring often, until the broth is absorbed. Reduce heat to medium-low, if liquid comes to a boil.
- Gradually add broth about a 1/2 cup at a time, stirring often, until liquid comes back to a simmer and is absorbed.
- Stir in peas and cook, stirring, for 1 to 2 minutes to heat through.
- Stir in herbs, pine nuts, and cheese, if using. Remove from heat and serve immediately.
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