ROASTED PEPPER RISOTTO 🌶👨🏼‍🍳 possibly the best risotto I’ve ever tried!

recipe by @herbifoods (Paul Köber) - see original post

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This is my favorite risotto recipe, it’s creamy, rich, bursting with flavor, but at the same time fresh and light 🤤 the recipe is inspired by @sortedfood:
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RECIPE (3 portions)
For the sauce:
- 2 red peppers
- 3-4 medium tomatoes
- 1 eggplant
- 1 very small garlic bulb or 4 cloves
- salt and pepper
- 1-2 tbsp olive oil
- 50g cashews (or vegan cream)
- a splash of water, to blend
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- 1-2 leeks
- fresh thyme or herbs of choice
- 300 g risotto rice
- 250 ml white wine
- vegetable broth, as needed
- vegan parmesan (optional)
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❶ Add peppers, tomatoes, eggplant and garlic to a baking tray. Sesaon with salt and pepper and drizzle with olive oil. Roast at 220°C for about 30 minutes.
❷ In a pan sauté leek in a little bit of oil for 8-10 minutes, then add thyme and the risotto rice.
❸ Deglaze the pan with white wine and gradually add in the broth, whenever needed.
❹ When the veggies are done, blend with a handful of cashews and a splash of water until creamy.
❺ When the risotto is almost done, add the veggies and cook for a few more minutes.
❻ Serve with some vegan parmesan or however you prefer and enjoy!
Tag me if you make it 💚 I love seeing your remakes!
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MACROS (per portion)
465 kcal
10 g protein
58 g carbohydrates
13 g fats
9 g fiber
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Follow @herbifoods for more easy to follow vegan recipes!
Much love to all of you, Paul 👋💚
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#vegan #easyrecipes #healthyrecipes #veganfood