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 !
1 cup arborio rice ( or any short grained starchy rice )
1 cup veggies ( broccoli florets and chopped zucchini )
a few spinach leaves
2 cups peanut milk
freshly ground pepper
3 tsp olive oil
Colorful peppers for serving the risotto
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.
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