How To Make Vegan Easter Spring Vegetable Risotto Recipe
A creamy and flavorful vegan risotto filled with fresh spring vegetables, perfect for an Easter feast.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup artichoke hearts, chopped
- 1/4 cup nutritional yeast
- 2 tbsp vegan butter
- Salt and pepper, to taste
Instructions
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Heat oil in a large pot over medium heat.
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Add onion and garlic, sauté until translucent.
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Add rice and stir until coated in oil.
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Pour in wine and stir until fully absorbed.
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Add in one cup of broth at a time, stirring constantly and allowing the liquid to absorb before adding more.
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After 20 minutes, add in the vegetables and continue to add broth until the rice is fully cooked and the vegetables are tender.
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Stir in nutritional yeast and vegan butter.
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Season with salt and pepper to taste.
Nutrition
- Calories : 325kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 1300mg
- Total Carbohydrates : 46g
- Dietary Fiber : 7g
- Sugar : 6g
- Protein : 10g
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