Oh. My. God. Creamy Vegan Mediterranean Risotto! Enough said.
To try it, is to love it! This creamy vegan Mediterranean risotto has all the right flavors and hits all the right spots! I’m officially obsessed!
For those that have never tried this delectable dish—risotto is an Italian rice dish that is cooked with broth until it has a creamy consistency. This vegan risotto’s creaminess is accomplished using cashews, marinated artichokes, lemon juice, nutritional yeast, salt, and garlic cloves.
This vegan Mediterranean risotto is bursting with flavor thanks to a handful of this recipe’s ingredients. These include shallot, cherry tomatoes, marinated artichoke hearts, kalamata olives, arborio rice, and chickpeas. The recipe also calls for baby spinach, cooking wine, and a number of seasonings and herbs like thyme, garlic powder, and oregano.
My tricks for a perfect risotto every time: Prepare your mise en place so you have all of the ingredients ready when you start. When you’re cooking the risotto, stay by the stove and stir it almost continuously. Also, monitor the heat the whole time so nothing scorches or burns. You want it to cook slowly, and smoothly!
I hope you enjoy this recipe as much as I do!
If you are like me and in love with risotto recipes, then try this vegan risotto with smoky tofu and dairy-free oat cream. The creamy consistency is made using plant-based milk, vegetable stock, and mushrooms.
You can also try making this vegan tomato risotto recipe. The added roasted cherry tomatoes give this recipe an extra burst of flavor. They also help make this dish extra creamy. You can also roast garlic along with the tomatoes and use the roasted garlic in the risotto.
Or, try making this creamy vegan asparagus and spinach risotto with walnuts. According to the recipe’s author, the combination of asparagus, spinach, walnuts, and pine nuts is really delicious in this dish. In addition to these veggies, or if you are not a fan of asparagus, you can always get creative and use green beans or even peas!
This recipe was republished with permission from Everyday Vegan Food.
This post was last modified on June 5, 2020 6:34 pm
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