Vegan Risotto Stuffed Peppers (With Peanut Milk) - Plattershare - Recipes, food stories and food lovers

Vegan Risotto Stuffed Peppers (With Peanut Milk)

Recipe by Sweta Biswal
4.30 from 3 votes
Served As Dinner, Lunch
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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 !
Prep Time 7 mins
Cook Time 18 mins
Total Time 25 mins
Cuisine Italian
Recipe Category Vegetarian
Servings 2
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Ingredients
  

  • 1 cup arborio rice - or any short grained starchy rice
  • 1 cup veggies - broccoli florets and chopped zucchini
  • a few spinach leaves
  • 2 cup peanut milk
  • freshly ground pepper
  • 3-4 shallots
  • 3 tsp olive oil
  • Colorful peppers 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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