Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Easy Vegan Risotto

Easy Vegan Risotto

Easy Vegan Risotto

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)
  • 250 grams frozen petit pois
  • 125 grams asparagus tips each cut into three
  • 175 grams spinach washed and drained
  • 75 grams vegan Parmesan cheese grated
  • pinch of salt and freshly ground black pepper

Nutritional Guidelines
(per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Heat Flora Original and olive oil in a large pan and fry the onion and garlic until soft but not browned.
      2. 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.
      3. Stir in 300ml stock and repeat until the stock has been absorbed.
      4. Add half the remaining stock, and continue cooking, stirring occasionally until the vegan risotto has a creamy consistency.
      5. 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.
      6. 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.
      7. Finish with cracked black pepper and vegan parmesan and serve straight away. We told you it was easy!

      You might also like...

      All recipes