Veggie Month is celebrated in March in the U.K. every year. No, this is not a time to start judging yourself for eating more meat than you eat plants. This is a time to appreciate vegetables and the wonders they do to promote healthy living. Vegetables have a variety of health benefits ranging from helping to maintain a healthy weight to the prevention of heart diseases such as heart attacks and strokes. They also help prevent cancers. What veggies do for your skin cannot go without mentioning also. They are a must in every person’s diet!
Add this creamy, comforting, flavourful vegetable risotto to your kitchen repertoire – It’s the perfect way to use up all those leftovers hanging out in your fridge for a romantic dish to serve.
In this version, savoury mushrooms, bright bell peppers, and sweet green peas pair together extremely well – but feel free to use whatever vegetables are available and in season.
Made in 30 minutes or less, you can easily throw it together for a quick weeknight dinner or last-minute side dish. For an even more well-rounded meal, serve your risotto with some extra plant-based proteins like tofu, tempeh or chickpeas.
While not exactly a traditional recipe (no butter or parmesan cheese here), this plant-based version of risotto contains zero cholesterol or saturated fats. Plus, it’s loaded with vegetables that are high in vitamins and minerals essential to a healthy diet!
- 2 tbsp olive oil
- 125g of brown mushrooms (sliced)
- 1 red bell pepper (thinly sliced)
- 2 cloves garlic (minced)
- 1 tsp of thyme
- 230g arborio rice
- 1.5L vegetable broth
- 160g green peas
- 1 tbsp lemon juice
- Salt & pepper to taste
- Fresh parsley
- Vegan parmesan
- 5 min
- 25 min
1. Heat vegetable broth in a pan over medium until simmering, then reduce heat to low to keep warm.
2. In the meantime, heat olive oil in a large pan over medium and sauté mushrooms and bell pepper for 3-4 minutes, or until tender. Add in garlic and continue cooking for another 1-2 minutes, or until fragrant. Season with 1 teaspoon of thyme, salt, and pepper to taste.
3. Mix in arborio rice and cook for 60 seconds, stirring frequently. Pour in 1/3 of vegetable broth and continue stirring for another 60-90 seconds until the liquid absorbs.
4. While continuing to stir, add heated vegetable broth 1/3 at a time. Note: Make sure to keep the risotto at a simmer (not a boil).
5. Continue this process with 1/3 of vegetable broth at a time until the rice is “al dente” — about 20-22 minutes. Add green peas to the risotto with the last ladleful of broth.
6. Cook for another few minutes, or until heated through.
7. Add lemon juice and 3-4 tablespoons of vegan parmesan (optional). Taste and season with more salt and pepper to your liking.
8. Serve immediately with a sprinkle of extra vegan parmesan, fresh parsley, and lemon zest. Enjoy!
To avoid any pauses in the cooking process, make sure to use heated vegetable broth.
For a less hands-on approach, add all of the broth at the same time. Just make sure to stir the rice fairly frequently to avoid sticking.