Roasted Spring Vegetable Risotto – Vegan

It’s healthy, tasty and ready in less than 25 minutes, I LOVE this risotto. It’s creamy (although there is no creme fraiche!) and all the vegetables make the dish look beautiful and add some good vitamins.

Roasted Spring Vegetable Risotto - The Beginner's Cookbook Recipe
Roasted Spring Vegetable Risotto – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A big pan with a cover
  • Baking paper to roast the vegetables in the oven

Ingredients for 2 persons:

  • 125gr risotto rice (1/2 cup)
  • 5 green asparagus
  • 5 big radishes
  • 10 mini leeks
  • 1 shallot
  • 1 garlic clove
  • 1 vegetable stock cube
  • 2 tablespoons olive oil
  • Salt & pepper

Before you start:

  • Peel & cut the shallot in half from top to bottom. Put the cut side down and make horizontal cuts every 3-5 mm without reaching the roots. Then make vertical cuts till the top (and leaving the roots out).
  • Peel & finely chop the garlic clove.
  • Cut the radishes in 4.
  • Cut the asparagus in 3.
  • Cut the roots part from the mini leeks.

Ready to go?

  • Place a big pan on medium high heat with olive oil. Then add the chopped shallot and cook for 2-3 minutes till golden. Then add the chopped garlic and stir constantly for one minute so it doesn’t burn.
  • Spread the radishes, asparagus & spring onions on the baking paper with some olive oil & salt and put in the oven for 15 minutes (turn them half way through so they roast evenly).
  • Back to the pan:
    • Add the risotto rice and stir constantly for 4 minutes till the rice becomes translucent.
    • Then add the water, the vegetable stock cube, salt & pepper.
    • Cook for 12-15 minutes with the lid on.
    • Remove the lid, taste it (if the rice feels hard, cook it for a few more minutes), stir and serve immediately.
  • Serve in a plate with the roasted vegetables on top!

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