Mediterranean Vegetable Ristotto (vegan)
If you love risotto as much as I do, then this vegan Mediterranean vegetable risotto is a dream come true. It's creamy, delicious, packed with flavor and super healthy too.
Ingredients
- 2 Red Bell Peppers Diced
- 1 large Zucchini Diced
- 2 tbsp Olive Oil
- Pinch of salt
- Pinch of Pepper
- ½ tsp Cayenne Pepper
- 1 Red Onion Diced
- 3 Garlic Cloves Minced
- 1 cup Risotto Rice
- 1 tbsp Balsamic Vinegar
- 1 cup Canned chopped Tomatoes
- 1 cup Vegetable Stock
- 6 Sundried Tomatoes Chopped
- 2 tbsp Nutritional Yeast Optional
- ½ Lemon - juice from
- Bunch of Fresh Basil Chopped
Instructions
- Heat olive oil in a pan or wok and add the chopped zucchinis and red peppers. Season with salt and pepper and let the zucchinis cook for a few minutes at medium high heat while stirring occasionally. Pour in th red onions and let them sauté for a few minutes before adding in the minced garlic.
- Next, add the risotto rice and stir everything together. Let the rice cook for just a minute before adding a little vegetable stock. Let the rice and veggies cook until the vegetable stock is almost absorbed before adding more stock. Keep adding stock and letting it reduce until you've added all the stock.
- Once the rice has absorbed the stock, add balsamic vinegar, canned tomatoes, sundried tomatoes and nutritional yeast (optional).
- Let the risotto cook at medium heat for a few minutes before adding lemon juice.
- Stir in fresh basil before serving and enjoy.