Vegan Risotto Primavera

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： 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.

   約7 分

3. 3

   Stir in garlic and cook for another minute until fragrant.

   約1 分

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   約2 分

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.

   約20 分

   調理のヒント： 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.

   約10 分

   調理のヒント： 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.

   約1 分

   調理のヒント： The residual heat will wilt the spinach perfectly.

10. 10

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

    約5 分

    調理のヒント： Resting allows the flavors to meld and the risotto to become even creamier.

11. 11

    Serve immediately, garnished with fresh parsley if desired.