Vegan Risotto Primavera

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

   Ca. 2 min.

   Kokkens note: Using a wide pot helps the rice cook more evenly.

2. 2

   Add yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.

   Ca. 3 min.

   Kokkens note: Toasting the rice helps it absorb liquid more evenly and prevents it from becoming mushy.

5. 5

   Pour in dry white wine and stir until it is completely absorbed by the rice.

   Ca. 2 min.

6. 6

   Begin adding warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next.

   Ca. 20 min.

   Kokkens note: Keeping the broth warm reduces the cooking time and helps maintain a consistent temperature.

7. 7

   After about 15 minutes of adding broth, stir in the asparagus and frozen peas.

8. 8

   Continue adding broth and stirring until the rice is creamy and al dente (tender with a slight bite in the center), about 5-10 more minutes.

   Ca. 10 min.

   Kokkens note: You might not need all the broth, or you might need a little more; adjust as needed.

9. 9

   Remove the pot from the heat. Stir in spinach, nutritional yeast, vegan butter, salt, and black pepper.

   Ca. 1 min.

   Kokkens note: The residual heat will wilt the spinach perfectly.

10. 10

    Cover the pot and let the risotto rest for 5 minutes.

    Ca. 5 min.

    Kokkens note: Resting allows the flavors to meld and the risotto to become even creamier.

11. 11

    Serve immediately, garnished with fresh parsley if desired.