Warming Winter Risotto
This delicious, hearty and healthy vegan recipe is perfect for the cold weather or even winter snow! It's packed full of veggies so will light your body up like a fire, but it's also silky, sumptuous and a real crowd pleaser. It's a super simple plant-based recipe - so you'll have everyone impressed in no time at all. Trust us, this veggie dish is gorgeous. A great vegan risotto recipe to get your teeth into. Get involved!
Serves
Ingredients
For the roasted veg
<item-todo-done>2 sprig of rosemary<item-todo-done><item-todo-done>2 sprig of thyme<item-todo-done><item-todo-done>1 small butternut squash - peeled and cut into 1 inch cubes<item-todo-done><item-todo-done>2 parsnips<item-todo-done><item-todo-done>2 carrots - peeled and cut into 1 inch cubes<item-todo-done><item-todo-done>1 red onion - peeled and cut into 1 inch cubes<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done> salt<item-todo-done><item-todo-done> pinch of pepper<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
For the risotto
<item-todo-done>2 tbsp plant-based Flora<item-todo-done><item-todo-done>1 tbsp rosemary<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 tbsp thyme - finely chopped<item-todo-done><item-todo-done>200g risotto rice<item-todo-done><item-todo-done>250ml white wine<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>1 white onion - finely chopped<item-todo-done><item-todo-done>4 garlic cloves - finely chopped<item-todo-done>
To serve
<item-todo-done> chives for garnish<item-todo-done>
Before you start
Preheat oven to 180°C | Baking Tray
Roast the veg
- Put the Roasting Ingredients on a roasting tray and bake them for 30 minutes
Start the risotto
- Warm the dairy free flora in a pan, add the onions and fry them until they're translucent
- Add the garlic to the pan and stir it into the onions
- Add the rosemary and thyme to the pan and stir them into the onions
- Add the lemon juice and balsamic vinegar and stir them into the onions
- Add the risotto rice to the onions and it in so it takes on the colour of the balsamic
- Add the wine to the pan and stir it into the rice until most of the liquid has been absorbed by the rice
- Add the stock to the risotto gradually and stir constantly until all most of the liquid has been absorbed by the rice
Combine
- Once the roasted veg is done in the oven add them to the risotto and stir them in so they're well mixed
Time to serve
- Serve with a side salad and garnish of chives