Creamy vegan risotto

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A delicious basic recipe for a vegan risotto that is still nice and creamy




Make the vegetable stock in a pan and keep it warm. Chop the shallot and finely chop the garlic. Fry it in a pan with some oil or butter. Add the risotto rice and cook for a few minutes. Deglaze with the white wine and let the rice absorb it. Once the pan is dry, add the vegetable stock to the risotto rice spoon by spoon. Repeat until the stock is used up and the rice is soft. This takes approximately 25 minutes.
Meanwhile, mix the cashew nuts with the nutritional yeast, garlic powder and salt into a fine flour in a blender or food processor.
At the end add the peas and half of the cashew mixture and stir this through the risotto. Add a little extra water if the risotto becomes too thick. Serve the risotto with some arugula, tomatoes and the rest of the cashew mixture.
vegan risotto

Source: Leukerecepten by leukerecepten-nl.
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