Veggie Vegan Risotto
This easy vegan risotto recipe cooks up perfectly creamy and delicious! It’s loaded with lots of veggies for an easy dinner recipe everyone will love. Reduce waste by using up leftover vegetables you have on hand.
Instructions
- 1
Heat olive oil (2 tbsp) in a large saucepan over medium heat. Add mushrooms (2 cup), onion (0.5 cup), and garlic cloves (2 clove) and cook until onion is tender.
- 2
Add arborrio rice (1 cup). Cook and stir for 5 minutes until golden brown.
- 3
Meanwhile, in another saucepan, bring vegetable broth (3 cup) to a boil; reduce heat and simmer. Slowly add 1 cup of the [vegetable broth] to the rice mixture, stirring constantly.
- 4
Continue to cook and stir over medium heat until liquid is absorbed. Add another 0.5 cup [vegetable broth] and asparagus (0.75 cup) to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup [vegetable broth], 0.5 cup at a time, stirring constantly until absorbed. This should take 15 minutes.
- 5
Stir in the remaining 0.5 cup [vegetable broth], chopped tomato (0.75 cup), and carrot shreds (0.25 cup). Cook and stir until rice is slightly creamy and tender. Stir in fresh basil (3 tbsp). Serve immediately.
Nutrition Facts
Per portion
Macronutrients
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