Vegan Risotto

Vegan Risotto with Delicious Vegetables

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Risotto is a classic Italian dish, renowned for its creamy texture and rich flavors. This vegan risotto recipe is a perfect option for those who want to enjoy a tasty and nutritious meal without any animal-derived ingredients. I will show you step by step how to achieve a creamy, flavorful risotto using only vegetables and a fragrant vegetable broth. Let's get started!

Ingredients:
- 300 g Arborio rice (or another type of risotto rice)
- 1 liter vegetable broth (preferably homemade)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, diced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 3 tablespoons extra virgin olive oil
- 100 ml dry white wine (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish

Step 1: Prepare the vegetable broth
To achieve a delicious risotto, it's essential to have a well-flavored vegetable broth. You can use store-bought broth, but I strongly recommend making your own at home. Boil vegetables like carrots, celery, onion, and parsley in a sufficient amount of water for about 30 minutes. Strain the vegetables and keep the liquid warm on the stove while preparing the risotto.

Step 2: Sauté the vegetables
In a large skillet, add a tablespoon of olive oil and heat it over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the garlic and carrot. Continue to sauté for 5 minutes, stirring occasionally. This step is important for developing the base flavors of the risotto.

Step 3: Add the rice
Once the vegetables are slightly cooked, add the Arborio rice. Stir well to coat the rice with oil and lightly toast it for 1-2 minutes. This step will help the rice maintain its shape and contribute to creaminess.

Step 4: Deglaze with wine
If you choose to use white wine, now is the time to add it to the skillet. Stir constantly until the wine is almost completely absorbed by the rice. This step adds an extra layer of flavor to your risotto.

Step 5: Cook the risotto
Start adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice becomes creamy and al dente. It's important not to stop stirring, as this helps release the starch from the rice, creating the characteristic risotto texture.

Step 6: Finish the dish
When the rice is cooked, add the zucchini and bell pepper. Mix well and let the risotto simmer for another 5 minutes. Finally, season with salt and pepper to taste. If desired, you can also add a little olive oil for a more intense flavor.

Serving:
Serve the vegan risotto warm, garnished with chopped fresh parsley. You can also add chili flakes or vegan parmesan for an extra flavor boost. This risotto is perfect for a family dinner or to impress your guests.

Variations:
To vary the recipe, you can replace the vegetables with your favorites, such as mushrooms, peas, or asparagus. You can also experiment with herbs like basil or thyme to add depth of flavor.

Now that you have all the details, it's time to start cooking! This vegan risotto is not just a simple recipe, but also a delight that will bring a touch of joy to every meal. Bon appétit!