This post is my GO-TO vegan risotto recipe, flavoured with lemon garlic and fresh mint, served with peas and sweetcorn for some tasty hidden vegetables.
You guys have seen me make risotto quite a few times on my Instagram page, so today I am sharing with you my fav risotto flavour combo.
Vegan Risotto Recipe
Ingredients:
(Serves 2. Cooking time is approx 30 mins)
- 1 red onion (approx. 80g), diced into medium size chunks
- 180g risotto rice
- 2.5 tbsp dairy-free butter
- 2 garlic cloves, minced
- 500ml veggie stock
- Zest of 1 lemon
- 100g frozen peas
- 70g tinned sweetcorn
- Approx 10-15 fresh mint leaves (roughly chopped into stripes)
- Salt and black pepper, to taste
- (Optional toppings: vegan cheese, chopped spring onions and extra mint leaves)
Method:
1. In a large saucepan, add the onion and 1.5 tbsp of vegan butter and simmer on a low-medium heat for a few minutes till the onions start to soften.
2. Add the garlic and a pinch of salt and black pepper and stir till the onion is soft.
3. Add the rice and another 1 tbsp of vegan butter and give the rice a quick stir to coat with the butter.
4. Add the stock 2 tbsp at a time, adding more once the rice has fully absorbed the stock, and stir continuously after each addition. Add 2 tbsp of stock at a time until you have added half the volume of stock to the rice.
5. After 1/2 the stock has been absorbed you can start adding it in 4 tbsp/60ml at a time. Remember to stir continuously.
6. Add the final 4 tbsp of stock, lemon zest and peas.
7. When all the stock has been absorbed add in the tinned sweetcorn and fresh mint. Stir for 1-2 minutes and then serve.
+ Optional: top with fresh mint, spring onions or vegan cheese!
Taste test your risotto rice to check it is cooked throughout. If you need to, add an extra 30-60ml of water.
I hope you enjoy this recipe if you try it at home. It’s super easy as long as you remember to keep stirring. Make sure you tag me @virtually_vegan in your pictures when you make this so I can share your creations on my story too!