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Fusion Risotto Vegan Recipe
Delicious and creamy vegan risotto with a mix of fresh vegetables.
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Preparation Time:
15
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
45
minutes
mins
Course:
Main Course
Cuisine:
Fusion
Servings:
4
servings
Calories:
350
kcal
Ingredients
Main Ingredients
1
cup
Arborio rice
1
medium
onion, finely chopped
2
cloves
garlic, minced
1
cup
mixed vegetables (e.g., bell peppers, peas, carrots)
4
cups
vegetable broth
0.5
cup
white wine (optional)
2
tablespoon
olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pan over medium heat.
Add chopped onion and garlic, sauté until translucent.
Add Arborio rice, stir to coat with oil.
Pour in white wine (if using) and cook until absorbed.
Gradually add vegetable broth, one cup at a time, stirring frequently.
Add mixed vegetables halfway through cooking.
Continue adding broth and stirring until rice is creamy and cooked.
Season with salt and pepper.
Garnish with fresh parsley before serving.
Nutritional Value
Calories:
350
kcal
|
Carbohydrates:
60
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
1.5
g
|
Sodium:
600
mg
|
Potassium:
300
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
500
IU
|
Vitamin C:
20
mg
|
Calcium:
50
mg
|
Iron:
2
mg
Keywords
Risotto, Vegan
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