Vegan Corn Risotto

Name: Vegan Corn Risotto
Total time: 50 min
Ingredients: 1/4 cup (60 ml) olive oil; 1 clove garlic, minced; 1 teaspoon (5 ml) paprika; 3 tablespoons (45 ml) olive oil; 1 small white onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon (5 ml) finely chopped fresh thyme; 1/4 teaspoon (1.25 ml) hot pepper flakes; 1 1/2 cups (315 g) arborio rice; 1/2 cup (125 ml) white wine; 3/4 teaspoon (3.75 ml) salt; 7 cups (1.75 L) vegetable or chicken broth; Kernels from 6 ears of cooked corn; 1 cup (250 ml) plant-based cream; 1/3 cup (30 g) vegetable Parmesan cheese; Pepper, to taste (I recommend a generous amount!); 1/3 cup (15 g) finely chopped fresh parsley

margauxfood.ca

This delicious vegan risotto is out of this world! The addition of corn and paprika and garlic oil makes it even better!!

View full recipe on margauxfood.ca

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