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Summer Risotto

Heaping bowls of steaming risotto hit the spot as a vegan dinner in the winter, but this delicious comfort food in smaller portions packed with vegetables make a yummy side dish that can showcase your fresh-picked garden and farmers' market finds.

Heaping bowls of steaming risotto hit the spot as a vegan dinner in the winter, but this delicious comfort food in smaller portions packed with vegetables make a yummy side dish that can showcase your fresh-picked garden and farmers' market finds. Even better, because this vegan risotto is dairy-free, it has far less fat and calories than traditional risotto.

Heaping bowls of steaming risotto hit the spot as a vegan dinner in the winter, but this delicious comfort food in smaller portions packed with vegetables make a yummy side dish that can showcase your fresh-picked garden and farmers' market finds. Even better, because this vegan risotto is dairy-free, it has far less fat and calories than traditional risotto.


Summer Risotto


Serves 6


Ingredients:



  • 3 cups vegetable broth

  • 2 tablespoons olive oil

  • 2 carrots, chopped

  • 1/2 cup chopped red bell pepper

  • 2 shallots, chopped

  • 3 garlic cloves, minced

  • Salt and freshly ground black pepper to taste

  • 1 cup Arborio rice

  • 1 cup shelled fresh peas

  • Generous handful chopped fresh herbs

  • 1/4 cup toasted pine nuts

  • Vegan Parmesan cheese, if desired


Directions:



  1. In a medium saucepan over medium-high heat, heat broth to a simmer then reduce heat to low, cover, and keep hot.

  2. Heat oil in a large skillet over medium heat. Add carrots and bell pepper and cook, stirring often, until carrots soften.

  3. Add shallots and cook, stirring, until they are translucent. Stir in garlic. Season with salt and pepper.

  4. Add rice and cook, stirring, until rice starts to pop and becomes lightly toasted.

  5. Carefully stir in 1 cup broth and simmer, stirring often, until the broth is absorbed. Reduce heat to medium-low, if liquid comes to a boil.

  6. Gradually add broth about a 1/2 cup at a time, stirring often, until liquid comes back to a simmer and is absorbed.

  7. Stir in peas and cook, stirring, for 1 to 2 minutes to heat through.

  8. Stir in herbs, pine nuts, and cheese, if using. Remove from heat and serve immediately.


More mouthwatering vegan side dish recipes!


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