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
  1. Bring vegetable broth to a boil over high heat.
  2. Add the prepared vegetables to the pot and boil until tender. Remove with a slotted spoon, and set to the side.
  3. Add the wine to the stock and lower heat to a simmer.
  4. In a large saucepan, heat olive oil and saute onion until translucent.
  5. Add the uncooked rice to onion with olive oil. Mix until the rice grows a white spot in the center.
  6. 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.
  7. Add in the vegetables and season with salt and pepper.
  8. Enjoy!
Recipe by Vegaprocity at https://vegaprocity.com/2016/04/vegetable-vegan-risotto/