Best Veggie Vegan Risotto
User Reviews
5
Best Veggie Vegan Risotto
Description
This vegan risotto begins by sautéing mushrooms, chopped onion, and minced garlic to build savory depth. Arborio rice is then toasted briefly in the pan to release starch. Warm vegetable broth is added gradually in small amounts, stirring constantly to promote creamy absorption characteristic of risotto.
As the rice nears tenderness, fresh asparagus, diced tomato, and shredded carrot are incorporated, adding color, texture, and freshness. Basil is stirred in at the end to provide a bright herbal note. The result is a creamy and slightly chewy risotto with layered vegetable flavors.
This dish serves well as a light main or side dish and suits vegan diets. The frequent stirring and stepwise broth addition are essential for the classic creamy consistency without using dairy.
Using true arborio rice is important to achieve the creamy texture, as it releases starch differently than other rice types. Paying attention to slow broth absorption and frequent stirring ensures an evenly cooked dish with richness from the starch.
Ingredients
- 2 Tablespoons olive oil optional-- for sauteing, you can use water
- 2 cups mushroom fresh, sliced
- ½ cup onion chopped
- 2 garlic minced, cloves
- 1 cup arborio rice uncooked
- 3 cups vegetable broth
- ¾ cup asparagus bite-size pieces
- ¾ cup tomato seeded and diced
- ¼ cup carrot shredded
- 3 Tablespoons basil snipped, fresh
Instructions
- In a large saucepan over medium heat, heat the oil. Add mushrooms, onion, and garlic and cook until onion is tender.
- Add rice. Cook and stir for about 5 minutes more until rice is golden brown.
- Meanwhile, in another saucepan, bring broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
- Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth,1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
- Stir in the remaining 1/2 cup broth, tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately.
Notes
- Use arborio rice exclusively for proper creamy risotto texture.
- Add broth slowly and stir frequently to encourage starch release and even cooking.
- The recipe can be made without added oil by using water for sautéing.
- Vegetable additions provide flavor and color without dairy or animal ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 717mg | 30% |
| Potassium | 373mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2214IU | 44% |
| Vitamin C | 9mg | 10% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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