Vegan vegetable risotto
The perfect summer recipe with Aglio & Peperoncino
Discover the perfect vegan summer recipe with our delicious vegetable risotto! With ingredients such as crunchy zucchini, colorful peppers and sweet peas, you can conjure up a light but satisfying dish in no time. Thanks to the aromatic Aglio & Peperoncino spice mixture from STAY SPICED, your risotto will be particularly spicy and have a pleasant spiciness.
This risotto recipe is incredibly flexible: you can also add other vegetables depending on your taste and season. Whether fresh asparagus, juicy tomatoes or hearty mushrooms – there are no limits to your creativity.
What is the difference between rice and risotto?
Risotto is a traditional Italian dish made with several ingredients such as rice, onions, oil, white wine and broth. Rice alone – no matter what kind – does not make risotto. Risotto is made from medium-grain rice, which releases more starch during cooking, giving it its typical creamy consistency.
What does risotto mean in German?
The word “risotto” comes from Italian and literally means “small rice”. It is derived from “riso cotto,” which means “cooked rice.”
How much risotto per person?
If risotto is the main course, we recommend an amount of around 100 to 120 grams per person – always depending on whether you are rather small or quite hungry. For 2 people as a main course, 200 to 240 grams of risotto rice are needed.
How healthy is risotto rice?
Risotto rice is rich in vitamins B2 and B3 as well as important minerals such as iron, magnesium and phosphorus. It is also gluten-free and cholesterol-free, making it ideal for people with gluten intolerance.
What rice is best to use for risotto?
The varieties Arborio, Carnaroli, Baldo, Maratelli, Rosa Marchetti, Sant’Andrea and Vialone nano are particularly suitable for risotto. Other types of rice such as Basmati rice are not suitable because they do not produce enough starch.
Why wine and which wine?
The wine you use to deglaze your risotto gives the dish a subtle, sour note that contrasts nicely with the creaminess of the rice. Wines such as Riesling, Sauvignon Blanc or Grüner Veltliner are ideal.
Is it risotto with a spoon?
According to the Italian “Galateo”, you eat risotto with a fork – the spoon is a no-go!
Be inspired by the diversity of vegan cuisine and enjoy a tasty, healthy risotto that will enchant your taste buds! Are you not on a vegan diet and want a great recipe? Then just take a look at my other variations such as risotto with rocket, risotto with asparagus and peppers, risotto with wild garlic and morels or risotto with Pears and blue cheese.
Preparation time: 45 minutes
INGREDIENTS
- 125 g risotto rice
- 1 onion
- 1 clove of garlic
- 100 ml white wine (vegan)
- 300 ml vegetable broth
- 100 g frozen peas
- 1 small yellow zucchini
- 1 pepper
- 4 tbsp butter (vegan)
- 1 tbsp Aglio & Peperoncino spice mixture
- Salt
- pepper
- Pinch of chili
- vegan parmesan or nutritional yeast
- Vegetable oil for frying
PREPARATION
- Peel the onion and garlic, cut into small pieces and roast until translucent.
- Wash the zucchini and peppers and cut them into small pieces.
- Add the zucchini, peppers and risotto rice to the onion, stir and lightly fry.
- Deglaze with the white wine.
- Stir the risotto regularly over medium heat and gradually add the soup. After about 10 minutes, add the frozen peas.
- Continue pouring in the soup and let it simmer. After about 20 minutes the risotto will be al dente.
- Add vegan parmesan or nutritional yeast to the risotto.
- Let the risotto sit for 5 minutes.
- Finally stir in the vegan butter.
