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Vegan Risotto

  1. Home
  2. Vegan Risotto
  • 15
    min
    Prep Time
  • 45
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 310
    cal
    Calories
    • User Review:
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    • User Rating:
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    Vegan Risotto

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Main Dish
    • Allergens:nuts
    • Seasons:fall,winter,spring
    • Cuisines:
    • Courses:dairyfree,quickeasy

    Recipe Description

    A creamy, comforting classic Vegan Risotto made with Arborio rice and a mixture of flavorful mushrooms and peas. A perfect blend of simplicity and taste.

    Ingredients

    • 1 1/2 cups Arborio rice
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 4 cups vegetable broth, warm
    • 1 cup mushrooms, sliced
    • 1/2 cup peas
    • 1/2 cup vegan parmesan, grated
    • 2 tbsp olive oil
    • Salt and pepper to taste

    Steps:

    1. Heat olive oil in a large pan over medium heat. Add onions and garlic, sauté until soft.
    2. Stir in the Arborio rice and cook for 2 minutes until the edges become slightly transparent.
    3. Add 1 cup of warm vegetable broth to the rice, stirring constantly until the liquid is absorbed. Repeat with remaining broth, one cup at a time.
    4. Once the rice is creamy and al dente, stir in the mushrooms and peas. Cook for another 5 minutes.
    5. Remove from heat and stir in vegan parmesan, salt, and pepper.

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    Vegor “The scientist”

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