Risotto anyone? 🌼🌸
Before I went vegan I used to think risotto without cheese was impossible - today I know risotto without cheese is even better: it tastes at least as good, is cruelty free, cheaper and healthier 😍
For the risotto you need:
- 2 medium sized red onions
- 100 gr brown mushrooms
- 250 gr cooked beetroot
- 2 gloves garlic
- 1 tsp herbes de provence - 300 gr risotto rice
- 150 ml vegan red wine
- 1,3 - 1,5 l veg stock - 1 tbsp vegan margarine
- 1 tsp tapioca starch
- juice of 1 small lemon
- salt and pepper
- 2 tbsp vegan parmesan (recipe below)
Heat the stock; cut onions, mushrooms, beet and garlic into small pieces. In a slightly oiled pot sauté onions and mushrooms for 10 minutes or until softened, add beet, herbes and garlic. Sauté another 2 minutes.
Add the rice, turn up the heat and lightly fry till it looks slightly translucent. Now it's time for the wine, once it is cooked into the rice add a first ladle of stock and a pinch of salt . Turn the heat down and stir. Keep adding ladlefuls of stock, stirring to get the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Continue till the rice is cooked, the amount of stock will depend on your rice. Turn off the heat, stir in margarine, lemon, tapioca starch and vegan parmesan. Taste with salt & pepper. Garnish with fresh herbs and more vegan parmesan.
In a blender pulse 100 gr of roasted cashews with 20 gr of noosh!
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