My dear vegetarian friends – here a risotto recipe which is also vegan friendly! 

It’s pumpkin season – so cook it & enjoy!

  1. Heat up olive oil in pan and blanche onions & celery until completely soft, then add garlic
  2. Bring veggie stock & white wine to boil & reduce heat
  3. Add rice and stir for some minutes
  4. Add broth with scoop and stir
  5. Keep adding scoops when liquid is soaked up
  6. This should take 15-18 minutes, rice should be slightly crunchy inside still
  7. Add finely ground pumpkin, (vegan) butter & (vegan) parmigiana – stir
  8. Season with pepper & fresh chilis
  9. Stir in some fresh chive, fresh rocket, lemon juice & lemon zest
  10. Serve on warm plates & season with lemon thyme
  • 250g risotto rice
  • 3 finely chopped garlic cloves
  • 2 red onions
  • 3 celery stalks
  • handful fresh rocket
  • 5 tbs olive oil
  • 750ml veggie broth
  • 250ml white wine
  • 200g freshly made vegan parmigiana
  • Fresh ground pepper
  • 1 fresh chopped chili
  • 1/2 bunch chopped chive
  • 75g vegan butter
  • 1/2 organic lemon (zest & juice)

Serves 4 person

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