Vegan Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Rice, white, long-grain, regular, raw, enriched 230 grams or 1 1/2 cup Onions, diced170 grams or 1 cup Carrots, diced140 grams 1 cup Celery, diced1 tbsp Vegan Butter, unsalted 1 tbsp Olive Oil 3 cup Vegetable Broth heated to boiling 4 - 5 cups water heated to boiling Salt and Pepper as desired
Sautee vegetables in butter. Set aside. Sautee rice in olive oil for 3 minutes. Gradually add boiling broth (1/2 cup at a time). Cook each addition until the liquid is gone. Add vegetables back to pan. Add boiling water (1/2 cup at a time) until rice is cooked through. Note: do not rinse the rice - that starch is needed to make it creamy. Salt and Pepper if desired to taste
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GUENIVER.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GUENIVER.
Nutritional Info Amount Per Serving
- Calories: 224.5
- Total Fat: 3.5 g
- Cholesterol: 3.9 mg
- Sodium: 385.7 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 2.0 g
- Protein: 4.0 g
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