Risotto was one of the first meals that I veganised, making it an oldie but a goodie. Risotto is a delicious, guilt free comfort food that you can alter for individual taste. There are many ways to create this dish though I assure you this risotto is creamy and mouth watering.
Serves 2
Ingredients
1 cup arborio rice
4 cups vegetable broth
2 cups field mushrooms
1 cup leeks
1 tsp olive oil
1 cup sweet potato chopped
Optional extras
1 tbsps vegan butter
1 cup peas
1/4 cup nutritional yeast
Directions
1. Heat vegetable broth in a pot and keep warm until adding to the rice
2. Cook field mushrooms in butter, oil or water and set aside
3. In a large pot sauté leeks with olive oil until soft
4. Add arborio rice to leek pot and cook for 1 minute
5. Add chopped sweet potato
6. Turn heat to medium-low. Slowly add 1/4 cup of warm vegetable broth constantly mixing. Be sure not to add too much liquid at once as it will not stay creamy
7. Once all the liquid as absorbed and the rice is cooked add optional extras if desired
Kelsey Seers Nutrition 