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Hearty, wholesome, and naturally creamy, this vegan risotto primavera is the perfect base. Full of flavour and freshness, you can experiment with different vegetables to cater it to your tastes. Asparagus, peas and spinach are a couple of our favourite ingredients but the choice is yours!
If you like putting your own twist on a recipe, then risotto is for you! You can add pretty much anything to it, turning it into the perfect dish to cater to different dietary requirements. Hearty, wholesome, and naturally creamy, this vegan risotto primavera is the perfect base. Full of flavour and freshness, you can experiment with different vegetables to cater it to your tastes. Asparagus, peas and spinach are a couple of our favourite ingredients but the choice is yours!
Prep time10 minutes
Ready In40 minutes
Servings4 portions
DifficultyMedium
Ingredients
25 grams Flora Original
2 tbsps olive oil
1 large onion finely chopped
2 cloves garlic crushed
225 grams Arborio rice
700 millilitres hot vegetable stock
300 millilitres vegan dry white wine (optional but increase stock to 1 litre if not used)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Heat Flora Original and olive oil in a large pan and fry the onion and garlic until soft but not browned.
Add the rice and stir well. Pour in the wine and bring to the boil. Reduce heat and cook gently, whilst stirring, until the liquid has been absorbed.
Stir in 300ml stock and repeat until the stock has been absorbed.
Add half the remaining stock, and continue cooking, stirring occasionally until the vegan risotto has a creamy consistency.
Add the peas to the rice together with the asparagus and remaining stock. Bring back to a simmer and continue stirring as the liquid is absorbed and the rice becomes tender.
Stir in the spinach, with a little more stock if necessary, and sprinkle in the vegan Parmesan cheese, stirring until melted through. You can leave this ingredient out if you prefer but it will affect the consistency a little.
Finish with cracked black pepper and vegan parmesan and serve straight away. We told you it was easy!