Vegan risotto with mushrooms and butternut squash
- 2 tbsp olive oil
- 6 garlic cloves minced
- 600g mushrooms sliced
- 1cup risotto rice
- 1 cup vegetable stock or water
- 2 tbsp white wine vinegar
- 250g butternut squash sliced into small cubes
- 4 tbsp nutritional yeast
- fresh parsley to serve
- salt, pepper, onion powder to taste
- vegan parmesan cheese to taste
Boil the butternut squash for till soft and set aside.
Heat the olive oil in a large saute pan, add the garlic and cook on a medium-low heat until softened. Add the mushrooms and cook for another 2- 3 minutes.
Then add the rice and seasoning and stir for 2 minutes, add the vinegar and stir.
Add the stock slowly and let it simmer for approximately 20-30 minutes, adding more hot water, if necessary.
When the rice is nearly cooked add the butternut squash.
Taste and add more salt and/or pepper, as needed.
Heat the olive oil in a large saute pan, add the garlic and cook on a medium-low heat until softened. Add the mushrooms and cook for another 2- 3 minutes.
Then add the rice and seasoning and stir for 2 minutes, add the vinegar and stir.
Add the stock slowly and let it simmer for approximately 20-30 minutes, adding more hot water, if necessary.
When the rice is nearly cooked add the butternut squash.
Taste and add more salt and/or pepper, as needed.
Stir in the nutritional yeast and parmesan cheese through the finished risotto.
Serve with parsley and cheese on top.
PT:
Risoto vegano de cogumelos e abobora
- 2 colheres de sopa de azeite
- 6 dentes de alho picados
- 600g cogumelos fatiados
- 1caneca de arroz risotto
- 1 caneca de caldo de legumes ou água
- 2 c. de sopa de vinagre de vinho branco
- 250g de abóbora manteiga cortada em pequenos cubos
- 4 colheres de sopa de levedura nutricional
- salsa fresca para servir
- sal, pimenta, cebola em pó a gosto
- queijo parmesão vegano a gosto
Cozer os cubinhos de abóbora até que estejam macios e reservar.
Aquecer o azeite numa panela grande, refogar o alho em lume médio-baixo até que esteja macio. Adicionar os cogumelos e cozinhar por mais 2 a 3 minutos.
Acrescentar o arroz e os temperos e mexer por 2 minutos e adicionar o vinagre e envolver.
De seguida, adicionar o caldo de legumes/água lentamente e deixar cozinhar por aproximadamente 20 a 30 minutos. Colocar mais água quente, se necessário.
Quando o arroz estiver quase cozido, adicionar a abóbora.
Provar e adicionar mais sal e / ou pimenta, se necessário.
Acrescentar a levedura nutricional e o queijo parmesão quando o risoto estiver no ponto.
Sirvir com salsa e queijo por cima.
This Vegan Saffron Risotto with Baked Tomatoes it’s creamy, healthy and really delicious. Don’t be intimidated to try it, because It’s really quite simple.