Creamy Vegan Risotto (Cheesy + Gluten-Free)
This delicious vegan risotto is indulgent, creamy, and cheesy, despite being 100% dairy-free. It requires love and attention, but the results are worth it.
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Cooking tools:
- Microplane
- Ladle
- Kettle
- Kitchen scale
- Measuring cup
- Wooden spoon
- Chef's knife
- Cutting board
- Saucepan
- Pan
- Stove
- Serving bowl
- Plate
- Spoon
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 200 g mushrooms, sliced
- 1 red pepper, deseeded and chopped into small cubes
- 4 cloves garlic, finely chopped
- 300 g risotto rice
- 100 ml white wine ((ideally vegan, optional))
- 1-1.2 litres vegan stock
- 1 lemon, zest and juice ((remember to grate before juicing!))
- 4 tablespoons nutritional yeast
- 100 g fresh spinach
- 100 g cherry tomatoes, halved
- 100 ml plant-based milk ((I like oat milk))
- Salt
- pepper
- 30 g plant-based butter ((optional))
- Fresh parsley or basil, to serve ((optional))
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