: ) This will be a new staple recipe in our house! Notify me of followup comments via e-mail. I also used vegan field roast cheese slices and used this time to let it melt in to the rice. I always know your recipes will be healthy, easy to make and delicious. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side. Delicious! :D. Very good adaptation of traditional risotto, If I can add something, for who is up to using olive oil/vegan butter, the ‘soffritto’ with shallots (or onions) super finely chopped at the beginning + olive oil and / or vegan butter is one of the most important thing in making a real risotto. Loved the recipe and was a big success with the family. Add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Season with a pinch each salt and pepper and sauté until just tender and slightly browned – 3-4 minutes – stirring frequently. I used Parmesan cheese and it was absolutely delicious! Let us know if you do some experimenting! Barely enough to feed our family of 2 though, probably want to double the recipe for larger families. We don’t receive any government funding. Risotto is one of my favorite foods ever!! It can be enjoyed hot or cold... Use this tasty filling in sandwiches, wraps, jacket potato and salads! We can only keep going with YOUR help. Love it and so does everyone that has tried this. My Vegan creamy courgette risotto has coconut milk, deliciously prepared courgette and lots of lovely spices. So glad you enjoyed it, Lindsay! My toddler also gobbles this up. We couldn’t find any good asparagus at the store today so we swapped it for zuchinni and it turned out wonderful! Comes out perfectly every time. The vegetable broth and wine made it so yummy (but not gummy, like you warned!). Add the tomatoes and put a lid on your pan to simmer for another 10 minutes. I would love to try everything out with mushrooms, spinach, and even peas! Thanks! Perhaps a cardinal sin in making risotto, but they obliged. Hope that helps! Also, our asparagus are just coming up in our garden so instead of those I used the flowering stalks of our kale instead of them and it was great! Thanks again for a delicious recipe, you’re my favorite cook!! We’re glad to hear it Silvia! I cooked the risotto first and then just kept it covered while I sautéed the veggies. Delicious! Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. That was also delicious!! No stirring required, and it turned out great! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I used green beans instead of asparagus because that’s what’s in the garden and steamed them in the side. – 200ml vegetable stock And it has been a winner for my family. Oil a large deep wok style pan and bring to a medium heat. Yes, it sounds like the rice needed to cook longer and perhaps additional broth if there wasn’t enough to keep it cooking. :D. I LOVE your recipes! Do you mean the 1 pound bunches of asparagus they sell at the grocery store? Hi Molly! We made this tonight and loved it! To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche. Next time, would you mind leaving a rating with your review? Oh, and it looked so pretty! Sounds delicious – I’ve never tried coconut milk in a risotto but love anything with coconut milk – and your celeriac steaks look like a great way to serve the risotto (sorry about first comment – seems my computer must be a bit sensitive lately). It’s a healthy snack or main and one we’re confident you’ll enjoy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. I use Japanese medium grain rice. Loved it! This hummus is well worth the effort! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! My friends, some of which are not vegan, loved it and asked for the recipe. I m. FYI, Love your recipes! Hi Mitch! Please consider donating to Viva! I used both asparagus and broccoli, and Parmesan cheese. Do you like risotto with coconut milk? Account registration is no longer required to favourite recipes. It took me 1/2 hour to cook the rice, but I think my time is based on what I consider simmer. Thank you – this will be going into my recipe book! Second time, I made baby bella mushrooms, peas and peppers (the peppers were completely unnecessary), I used vegan “not beef’ bouillon for veg broth. But in my non-vegan way I’m making it with real parm, mostly because I’m too lazy to make the substitute! Post was not sent - check your email addresses! This encourages me to try more of your delicious recipes! Thanks for sharing! Made this for dinner and it came out perfectly !! Once simmering, reduce heat to low to keep warm. Bubble over a medium heat, stirring constantly. Greetings , Method: Oil a large deep wok style pan and bring to a medium heat. Dana, this recipe makes my heart happy. This is a great vegan, fishless alternative to this traditional sandwich. Ultimate Hummus Recipe (including sesame-free option), Monster 'Sausage', Cheese, Pesto & Roasted Pepper Sandwich, Rice, short grain round (eg risotto type), Stock cubes, vegan eg Green Oxo, Kallo veggie, Sainsbury's Basics. :). I made this yesterday and it was the best thing ever! Glad to hear it, Tracey! We didn’t have any white wine, so just used more veggie broth. Asparagus, peppers, broccolini and spinach. We haven’t tried freezing this recipe. After allowing the wine to burn off for a minute or so add in the first ladle of vegetable stock. 3/4 cup of shallots?? We hope you enjoy it! This dish is soooo good! What a great idea, Karen! Well, it’s a risotto, all you have to do is stir. Thanx for the recipe. Stir frequently as the rice cooks to prevent sticking. It’s become a go-to for quick, delicious plant-based meals that everyone in my family will eat. I always wondered why there were so many different rices, now I know about this one :). So delish! The pepper was not needed and the peas and ‘shrooms worked REALLY well. I do like to make a batch of energy bites every now and again. Thanks for sharing your recipe changes! Popping over from #meatfreemonday, I’ve not made a risotto for such a long time and this one looks great. Vegan lifestyle, tips, nutrition, health... Latest from the Food Team in the Viva! Vegetarian and vegan recipe blog, inspired from all around the world. Melt the butter in a deep frying pan. Cheers, friends! Looks delish. Enjoy this classic Greek salad with dreamy vegan 'feta' :). Viva! It’s super helpful for us and other readers. I’ve had this now both as the directions specify, and with basmati rice because I was in a pinch. (ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both)). Serve with freshly cracked black pepper and roughly chopped fresh parsley. This vegan, gluten-free, oil-free risotto is made with 8 ingredients in 30 minutes from start to finish!.