Vegan Risotto with Peas and Carrots
Posted by Henry Andrews
Garlic Cloves, Salt And Pepper, Olive Oil, Vegetable Broth, Carrots, Onion, Peas, Arborio Rice
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Vegan Risotto with Peas and Carrots Recipe
This vegan risotto is a hearty and flavorful dish ideal for a cozy night in. The sweet peas and carrots brighten and flavor the creamy risotto. It's a simple and filling meal that will keep you warm and satisfied.
Ingredients
- 2 garlic cloves, minced
- Season with salt and pepper to taste
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 onion, diced
- 1 cup frozen peas
- 1 cup arborio rice
- 1/2 cup white wine
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- Warm the olive oil in a large pot over medium heat.
- Cook, stirring frequently, until the onion is translucent, about 5 minutes.
- Stir in the arborio rice to coat it with the oil.
- Cook, stirring occasionally, for 2-3 minutes, or until the rice is lightly toasted.
- Stir in the white wine until it is completely absorbed.
- One cup at a time, add the vegetable broth, stirring constantly and allowing the liquid to absorb before adding more.
- Add the peas and carrots to the pot after the third cup of broth and continue adding broth, one cup at a time, stirring constantly, until the rice is cooked and the risotto is creamy.
- Season to taste with salt and pepper.
- Serve immediately and enjoy.
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