Vegetable Risotto
We found this recipe from an old cookbook and I wanted to make it plant based! It’s really tasty and no added salt besides the vegetable broth. I think you all would enjoy this simple meal. I served it with a side salad.
Vegetable Risotto
This risotto is really tasty and no added salt besides the vegetable broth. I think you all would enjoy this simple meal. I served it with a side salad.
METHOD Stovetop
DIET Vegan
Ingredients
- 2 cups of sliced fresh mushrooms
- 1/2 cup of chopped onion
- 2 cloves garlic, minced
- 2 Tablespoons of olive oil (optional-- for sauteing, you can use water)
- 1 cup of Arborio rice
- 3 cups of vegetable broth
- 3/4 cup of bite-size asparagus pieces
- 3/4 cup of seeded and diced tomato
- 1/4 cup of shredded carrot
- 3 Tablespoons of sniped fresh basil
Instructions
- In a large saucepan cook mushrooms, onion, garlic in hot oil (or water) until onion is tender. Add uncooked rice. Cook and stir over medium heat about 5 minutes more until rice is golden brown.
- Meanwhile, in another saucepan bring broth to boiling; 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, the tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately and with a side salad.
Nutrition
Calories: 284kcalCarbohydrates: 49gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 717mgPotassium: 373mgFiber: 3gSugar: 5gVitamin A: 2214IUVitamin C: 9mgCalcium: 24mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
Footer
