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creamy-vegetable-risotto-recipe

Creamy Vegetable Risotto

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 0.5 cup white wine (optional)
  • 4 cups vegetable broth, warmed
  • 1 cup mixed vegetables (e.g., peas, carrots, bell peppers), chopped
  • 0.25 cup nutritional yeast
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened.
  2. Stir in the Arborio rice and cook for a couple of minutes until it starts to become translucent.
  3. If using, pour in the white wine and cook until it's mostly absorbed.
  4. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
  5. When the rice is almost cooked, stir in the mixed vegetables and cook until tender.
  6. Stir in the nutritional yeast, and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

Keywords

Risotto, Vegan
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