VEGAN

Colorful Vegetable Risotto

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

For risotto, round, starchy rice varieties such as Arborio, Vialone Nano, or Carnaroli are used, which, depending on regional customs, are first sautéed in olive oil or butter. Then, hot broth (from meat, fish, poultry, or vegetables) or plain water (usually for seafood risotto) is gradually added to the rice at a ratio of 1 liter for every 1 cup of rice, and it is simmered while stirring constantly. The next portion of liquid is added only when the rice grains have absorbed the previous portion. At the end of cooking, the desired filling is added — meat, seafood, mushrooms, vegetables, or fruits.

Ingredients

Arborio rice - ½ cup
Pumpkin - 7.1 oz
Green Peas - ½ cup
Carrot - 1 piece
Leek - 1.1 oz
Onion - 1 head
Brussels Sprouts - 2.1 oz
Orange Bell Peppers - ½ piece
Saffron - a pinch
Bay leaf - 2 pieces
Green peppercorns - to taste
Olive Oil - 2 tablespoons
Chicken Broth - 1⅕ liters
Garlic - 4 cloves

Step by Step guide

Step 1

Prepare the vegetable broth (carrot, turnip, kohlrabi leaves, celery root, onion, and green cabbage with a pinch of coriander and two bay leaves for aroma). Once the broth is ready, keep it on low heat to stay warm.

Step 2

In a saucepan, add the rinsed Arborio rice, heat for less than a minute, and pour in hot vegetable broth. Add the garlic cloves cut lengthwise and crosswise on top, and mix thoroughly. As the broth is absorbed, add more and stir, cooking until the rice is done (about 20–30 minutes); halfway through cooking, you can add saffron, lightly crumbling it over the rice and mixing it in.

Step 3

Finely chop the onion, and dice the carrot into small cubes of 5x5 mm. Cut the pumpkin into slightly larger cubes, and slice the leek into small rings. 15 minutes before the rice is ready, add the onion and carrot to a wok and sauté on high heat for about 5 minutes, then add the pumpkin and bell pepper (in my case, it was dried), and shortly after, add the Brussels sprouts.

Step 4

Sauté until the pumpkin is tender. Add the frozen green peas.

Step 5

Once the rice is ready, mix everything together, adding more broth if necessary, and let it rest. After 10–15 minutes, the risotto is ready to serve. When serving, garnish with herbs or fresh vegetables (carrot or fresh bell pepper), and drizzle with lemon juice and olive oil.