Plant-Based Green Veggie Risotto

Is there anything more comforting than a big hot bowl of creamy risotto? I’ll wait…..

This plant-based creamy veggie risotto delivers on all the coziness, I hope you love it as much as I do.

Prep time 20mins Cooking Time 40mins

Serves Makes 4-5 serves

INGREDIENTS

6 portobello mushrooms (optional, if you leave these out add more green veg of your choice)

1 zucchini

1 bunch of asparagus

A large handful of green beans

3 garlic cloves

2 small brown onions

Small bunch of thyme chopped

Small handful of oregano chopped

3 tsps cumin

2 tbsps olive oil

2 cups of arborio rice

3 tablespoons of dairy free butter (I use nuttelex buttery)

1.25 litres of vege stock

1 lemon

1 cup dairy free cheese (I use Wise Bunny)

Seed mix to serve (I used pepitas and sunflower seeds)

Salt & pepper

METHOD

Step 1 Chop all the veggies and set aside, chop the onion and garlic and add it to a warm pan over medium-high heat with olive oil

Step 2 Add the oregano and stir through to warm, then add the thyme

Step 3 Add the mushrooms and a small amount of salt and pepper, cook until browned

Step 4 In another pan, add olive oil and cook your green veggies with some salt & pepper until slightly charred, set aside

Step 5 Add the rice to the mushroom pan and stir through, add a small splash of vege stock if it sticks too much

Step 6 Add the butter to the pan and melt through the rice mixture

Step 7 Start to spoon your stock in one ladel at a time letting it absorb into the rice, stirring continuously

Step 8 About half way through the rice cooking process add your green veggies into the pan

Step 9 Once the rice is almost cooked add the cheese and lemon juice

Step 10 Season with salt and pepper and allow the risotto to sit for a minute or two after it’s cooked through

Step 11 Serve with seeds and fresh herbs and enjoy!