Risotto is a favored Italian dish that is simply delicious– melt-in-your-mouth delicious. This vegetable, vegan risotto is a comforting, creamy dish that is bound to be a weekly dish for all kitchens!
Vegan, Vegetable Risotto
Prep time
Cook time
Total time
Delicious, creamy vegetable risotto that is comforting and healthy.
Serves: 40m
Ingredients
- 4 cups vegetable stock
- ½ cup white wine
- 1 cup rice (I use brown)
- ½ cup yellow onion, chopped
- ½ cup broccoli, chopped
- ½ cup carrots, chopped
- ½ cup mushroom, thinly sliced
- Salt and pepper to taste
Instructions
- Bring vegetable broth to a boil over high heat.
- Add the prepared vegetables to the pot and boil until tender. Remove with a slotted spoon, and set to the side.
- Add the wine to the stock and lower heat to a simmer.
- In a large saucepan, heat olive oil and saute onion until translucent.
- Add the uncooked rice to onion with olive oil. Mix until the rice grows a white spot in the center.
- Add broth to the rice a little at a time, about ½ cup. Repeat this and stir continuously until the liquid is absorbed and the mixture is creamy.
- Add in the vegetables and season with salt and pepper.
- Enjoy!
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