Print
Vegan Spring Vegetable Risotto Recipe
This recipe is dairy free, gluten free, soy free, nut free and vegan.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Ingredients
- 1 tbsp olive oil
- ½ red onion very finely chopped
- 1 red orange or yellow pepper, very finely chopped
- 175 g 1 cuArborio Rice (risotto rice
- ½ cup dry white wine
- 500 ml (approx. 2 cupvegetable stock
- 1 small carrot finely chopped
- 100 g asparagus tips roughly chopped
- ½ courgette finely diced.
Instructions
-
Heat the olive oil in a large saucepan. Add the onion and peppers and sweat very gently for 3 minutes, stirring often, so that they soften without browning. Add the risotto rice, and stir well to coat thoroughly with the olive oil.
-
Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Stir the rice constantly.
-
Add around 100ml of the vegetable stock and stir in the carrots. Cook, stirring for 3 minutes, then add another 100ml* of the stock and cook stirring for 3 more minutes. Lastly, add in another 100ml and cook stirring for 3 more minutes.
-
Add the asparagus and courgettes, together with the remaining stock and cook, stirring the rice until it is tender, for around 4–6 minutes.
-
Once the rice is cooked to your taste, mix in the fresh basil and remove from direct heat.
Serve and enjoy!
Recipe Notes
When it’s time to add the next 100ml of stock, the risotto pan should still have a little bit of liquid it, but it should be visibly obvious that the liquid needs topping up. Use this as your guide to whether the pan is on the correct heat and adjust accordingly.