Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 200grams risotto rice, wash and drain
- 1tablespoons canola oil
- 100grams asparagus, sliced
- 100grams peas
- 1 medium white onion, peeled and diced
- 3 cloves garlic, peeled and diced
- 3 1/4 cups vegetable stock
- 1/3 cup white wine
- 80grams vegan parmesan, grated
Nutrition per serving
1380kJ / 330Cal
1380 Kilojoules or 330 Calories
16% of daily energy intake*
Protein
6.8grams
Fat
9.3grams
Carbs
49.5grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A green vegetable packed vegan risotto with plenty of bite.
Method
Step 1 of 6
Heat up a large pot to a medium heat with the canola oil and fry the onion and garlic for 3 minutes while tossing.
Step 2 of 6
Add the risotto rice to the pot and fry for 3 minute and then add the wine.
Step 3 of 6
Add half of the stock to the pot and allow to cook until it has absorbed.
Step 4 of 6
Add the rest of the stock to the pot and continue stirring occasionally.
Step 5 of 6
Once the stock has reduced enough, add the peas and asparagus and cook for a further 2 minutes until vegetables are tender.
Step 6 of 6
Garnish with vegan parmesan.
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