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Creamy Vegetarian Risotto Recipe with Vegetables on White Plate | Vitacost.com/blog
Creamy Vegan Vegetable Risotto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Calories: 331 kcal
Author: Kyra Williams
Ingredients
Instructions
  1. In large saucepan, cook asparagus in vegetable broth, boiling until slightly tender. Remove asparagus and set aside. Next, add broccolini, carrots and peppers to same broth, boiling until just slightly tender. Remove veggies and set aside.
  2. To broth, add white wine, salt and pepper. Lower heat to simmer. Broth to be used in rice step.
  3. In large high-rim pan over medium-high, sauté garlic in olive oil, then add shallot and cook until translucent.
  4. Add rice and stir until center of grains become white (should take less than one minute.) Reduce heat to low.
  5. Ladle 1 cup of reserved broth to rice pan and stir until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring to incorporate, always bringing back to simmer until rice is “al dente” (cooked through but not mushy), about 15-20 minutes.
  6. Remove from heat and stir in “cheese” and vegetables. Season with salt and pepper to taste
Recipe Notes

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Nutrition Facts
Creamy Vegan Vegetable Risotto
Amount Per Serving
Calories 331 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 4mg1%
Sodium 1175mg49%
Potassium 256mg7%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 4g4%
Protein 7g14%
Vitamin A 3470IU69%
Vitamin C 58mg70%
Calcium 98mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.