Vegan Risotto Stuffed Peppers (With Peanut Milk)

Vegan Risotto Stuffed Peppers (With Peanut Milk) - Plattershare - Recipes, food stories and food lovers
A perfect vegan meal calls the right kind of balance between the carbs/proteins, the veggies and of course some healthy fat too !! The soul-stirring risotto piled with a generous amount of veggies and creamy peanut milk seems like a tailor made solution to beat every vegan's cooking dilemma. Got an peanut allergy ? Substitute with almond milk or even coconut milk, and you are ready to rock !
5 from 1 vote
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Prep Time7 minutes
Cook Time18 minutes
Total Time25 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Italian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2

Ingredients
 

  • 1 cup Rice or any short grained starchy rice arborio
  • 1 cup Veggies broccoli florets and chopped zucchini
  • a leaves Spinach
  • 2 cup Peanut or milk milk
  • Ground Pepper freshly
  • 3-4 Shallots
  • 3 tsp Olive Oil
  • Peppers or serving colorful for serving the risotto
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Instructions
 

  • For making the risotto, heat 2 tsp olive oil in a pan.
  • Add the chopped shallots and fry till translucent.
  • Stir in the washed arborio rice. Saute for a minute. Cover with 1 cup water and let it simmer.
  • Once the water starts to reduce(evaporate), add 1/2 cup water and 1 cup peanut milk.
  • Around the same time, heat 1 tsp oil in another skillet. Add the zucchini and broccoli and stir fry for 7-8 minutes on medium high. Add spinach and let it wilt before taking the veggies off the flame.
  • Check the risotto rice and add some more peanut milk as the liquid evaporates. Once it looks nice and creamy, season with salt and pepper.
  • Add the veggies to the risotto pan. Stir.
  • Slice off the tops of the peppers. Brush on the outside with some olive oil. Spoon in the risotto.
  • Put in a pre-heated oven ( about 400 degrees C ) and bake for 10-12 mins at the same temperature ( 400 degrees F ) . Remove from the oven.
    Vegan Risotto Stuffed Peppers (With Peanut Milk) - Plattershare - Recipes, food stories and food lovers
  • Serve warm.
    Vegan Risotto Stuffed Peppers (With Peanut Milk) - Plattershare - Recipes, food stories and food lovers
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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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5 from 1 vote

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