Warming Winter Risotto
- Simple
- 0:45 m
- 20 ingredients
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: 4
Ingredients
For the roasted veg
- 2 sprig of rosemary
- 2 sprig of thyme
- 1 small butternut squash - peeled and cut into 1 inch cubes
- 2 parsnips
- 2 carrots - peeled and cut into 1 inch cubes
- 1 red onion - peeled and cut into 1 inch cubes
- 4 garlic cloves
- salt
- pinch of pepper
- Juice of 1 lemon
For the risotto
- 2 tbsp plant-based Flora
- 1 tbsp rosemary
- 1 tbsp balsamic vinegar
- 1 tbsp thyme - finely chopped
- 200g risotto rice
- 250ml white wine
- 500ml vegetable stock
- 1 white onion - finely chopped
- 4 garlic cloves - finely chopped
To serve
- chives for garnish
Before you start
Preheat oven to 180°C | Baking Tray
Step 1
Roast the veg
- Put the Roasting Ingredients on a roasting tray and bake them for 30 minutes
Ingredients
- 2 sprig of rosemary
- 2 sprig of thyme
- 1 small butternut squash - peeled and cut into 1 inch cubes
- 2 parsnips
- 2 carrots - peeled and cut into 1 inch cubes
- 1 red onion - peeled and cut into 1 inch cubes
- 4 garlic cloves
- salt
- pinch of pepper
Step 2
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
Ingredients
- 2 tbsp plant-based Flora
- 1 tbsp rosemary
- 1 tbsp balsamic vinegar
- 1 tbsp thyme - finely chopped
- 200g risotto rice
- 250ml white wine
- 500ml vegetable stock
- 1 white onion - finely chopped
- 4 garlic cloves - finely chopped
- Juice of 1 lemon
Step 3
Combine
- Once the roasted veg is done in the oven add them to the risotto and stir them in so they're well mixed
Step 4
Time to serve
- Serve with a side salad and garnish of chives
Ingredients
- chives for garnish