How are you guys? We couldn’t post yesterday because we are sooooo busy, omg! We’re running cooking workshops here in Spain, posting on the blog, making videos for Youtube and also having a life. It’s hard sometimes, but we LOVE our job, so… no complaints!
The blog is our priority right now, so we’ve decided to make less videos and spend more time creating awesome content on Simple Vegan Blog for you guys.
I make so many Italian recipes on a daily basis and risotto is one of them. When I went vegan, I thought I couldn’t eat it anymore, but that’s not true, it’s quite easy to make a delicious vegan risotto, just use oil or vegan butter instead of butter and any vegan cheese or nutritional yeast instead of cheese, that’s all! I prefer to use extra virgin olive oil because we have high quality olive oil here in Spain and is quite inexpensive. And also nutritional yeast because I think is a healthier option than the vegan cheeses I can find here. As there are so many veggies, you’ll never get bored making risotto, you can use mushrooms, pumpkin, asparagus, peas, tomatoes or any vegetable you like.
What you can see in the picture above is a risotto in bianco, which is the basic risotto. This recipe is really tasty and creamy, so you can use it as a base to make any risotto you want. I added mushrooms, sun-dried tomatoes and basil, yum!
I don’t know why, but I can’t eat mushrooms, I’m not allergic to them, but I can’t digest them properly, that’s why there are just a few recipes using them on the blog and also the reason why you can see two different dishes in the pictures, one of them without the mushrooms, it’s mine! ? It was so delicious by the way with the tomatoes and the basil, it’s a great combo!
- 4 mushrooms
- 3 tbsp extra virgin olive oil
- Sea salt to taste
- Black pepper to taste
- 1/2 onion, finely chopped
- 1/2 oz celery, finely chopped (15 g)
- 8 oz arborio or short grain rice (225 g)
- 1/4 cup white wine (65 ml)
- 4 cups vegetable broth (1 liter)
- 1/2 cup nutritional yeast (30 g)
- 4 sun-dried tomatoes, chopped
- Fresh basil to taste, finely chopped
- Slice the mushrooms and cook them in a frying pan or a saucepan over medium high heat with one tablespoon of oil, and some salt and pepper to taste until golden brown. Set aside.
- Add another tablespoon of oil in the frying pan (or saucepan) and cook over medium high heat the onion and the celery until golden brown. Then add the rice and cook for a couple of minutes, stirring occasionally.
- Add the wine and cook until the liquid is absorbed.
- Add warmed vegetable broth, 1 cup or 250 ml at a time and stir frequently. When the broth is almost absorbed, add more broth until the rice is cooked, but al dente. It takes about 15 to 20 minutes. Add more broth if necessary.
- Remove from the heat, add the last tablespoon of oil, the nutritional yeast and stir. Let the risotto stand covered for at least 2 minutes.
- Finally, add the mushrooms, sun-dried tomatoes and basil and serve. We add some ground black pepper on top sometimes.
- You can keep the risotto in a sealed container in the fridge for about 2 to 4 days.
* Recipe adapted from Jamie Oliver.
- Serving Size: 1/4 of the recipe
- Calories: 367
- Sugar: 6.4 g
- Sodium: 176.7 mg
- Fat: 5.1 g
- Saturated Fat: 0.6 g
- Carbohydrates: 62.4 g
- Fiber: 10.1 g
- Protein: 21.7 g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!