Creamy winter veg risotto recipe
This comforting risotto recipe is creamy and fragrant with fresh herbs. It's topped with lemon zest, parsley and pine nuts which cuts through the creaminess. A delicious winter warmer.
See method- Serves 4
- 30 mins to prepare and 25 mins to cook
- 389 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 tsp vegetable oil
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 3 sticks celery, roughly chopped
- 2 large cloves garlic, finely crushed
- 2 sprigs fresh rosemary, finely chopped
- 3 sprigs fresh thyme, leaves picked
- 2 dried bay leaves
- 300g arborio risotto rice
- 1 vegetable stock pot, dissolved in 1ltr boiling water
- 200ml unsweetened almond drink
- ½ lemon, zested and juiced
- ½ x 30g pack fresh flat-leaf parsley, finely chopped
- 2 tbsp pine nuts, toasted
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Shop ingredientsEach serving contains
- Energy
- 1650kJ 389.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 77.7gProtein 7.8gFibre 5.6g
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- Heat the oil in a large frying pan over a medium heat, add the onion, carrots, celery, garlic, rosemary, thyme and bay leaves, and fry for 5 mins, stirring occasionally.
- Increase the heat to high, add the rice, stir to combine then gradually add the stock, a little at a time, stirring frequently, allowing the rice to absorb the stock between each addition. This should take about 15 mins. Add the almond drink and cook until it has been fully absorbed and the rice is al dente.
- Mix through the lemon juice and parsley, saving a little to garnish. Season with freshly ground black pepper and add a little more lemon if preferred.
- Remove and discard the bay leaves and serve topped with the pine nuts, lemon zest and remaining parsley.
- See more Plant-based recipes
