What’s more comforting, them a plate of creamy and tasty risotto, whose aromas dance to your nose, with a beautiful smell charged with autumn fragrances.
This Vegan Risotto with leeks and peas is a great dish and very nourishing it takes a long time to cook because the liquid must be absorbed little by little. This is how you get a very creamy risotto without burning it at the bottom of the pan. But believe me the effort is so worth it!
Since this version of risotto is without Parmesan cheese or butter. We had to find something else to replace, and that brings this creamy and unctuous. And not to worry, the nutritional yeast does is magic in this recipe by adding the creamy texture and the cheesy taste! No one will notice you didn’t add cheese.
Vegan risotto with Leek and Peas
Ingredients
- 7 cup of vegetable stock
- 1 cup of dry white wine
- 2 tbsp. tablespoon of olive oil
- 3 tbsp. olive oil
- 1 finely chopped leek
- 1/2 cup peas
- 1 1/2 cup of Arborio rice
- 4 tbsp. nutritional yeast
Instructions
- Pour broth and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
- In a large saucepan, heat oil and butter. It’s in this pan that the risotto will cook. Add the leek and cook on medium heat for 5 minutes until tender. Add the mushrooms and cook again for 5 minutes.
- Add Arborio rice and cook while stirring so that the grains become transparent.
- Add 1/2 cup boiling broth, mixing until completely absorbed. Add 1/2 cup of broth again and stir well. Continue with the rest of the broth, 1/2 cup at a time.