I've only ever had risotto as a vegan while in Spain last spring and man was it a treat. As someone who eats a plant-based diet, rice is a staple food and I am always looking for new ways to incorporate it into my cooking. After countless tabs of research on how to make proper risotto, I threw much of what I had just learned out the window to create this quick and easy vegan version.
Traditional risotto contains arborio rice and usually a bit of white wine but I wanted a recipe that could be made on the fly with things I had lying around the house. The white bean blend pushes this recipe over the edge giving it its creamy consistency. In addition to being easy, it was very quick to throw together; because I had already made the rice that morning, it took me all of 15 minutes to prepare and cook the whole thing.
If your one for a more traditional approach, by all means, sub some of the veggie stock for white wine and use that arborio rice (although I have not yet tested these swaps). However, even with these swaps, the secret remains in the lovely creamy, cheezy bean puree.
Hope you enjoy!
*feedback welcome, as it is my first go at risotto 🙂
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