Vegan Risotto Stuffed Peppers (With Peanut Milk)
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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 !
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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.
- Serve warm.
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Peanut milk is an interesting ingredient in this recipe! Have not yet tasted it 🙂