Vegan Risotto alla Milanese
Introduction
Tonight's dinner is a vegan twist on the classic Italian dish: Risotto alla Milanese. This creamy, saffron-infused risotto is a luxurious yet comforting meal, perfect for a rich dinner. Using Arborio rice and a medley of aromatic herbs, this dish captures the essence of traditional Italian cuisine while adhering to a vegan diet.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, heated
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon saffron threads
- 1/2 cup white wine (vegan)
- 1 tablespoon nutritional yeast
- 1 tablespoon vegan butter
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large saucepan, melt the vegan butter over medium heat.
- Add the chopped onion and garlic, sauté until they are soft and translucent.
- Stir in the Arborio rice, making sure it's well-coated with the butter and onion mixture.
- Add the white wine and let it simmer until it has almost evaporated.
- Add the saffron threads to the heated vegetable broth.
- Gradually add the broth one ladle at a time, stirring continuously, until the rice absorbs the liquid and becomes creamy.
- Stir in the nutritional yeast, season with salt and pepper.
- Once the risotto is creamy and the rice is al dente, remove from heat.
- Serve garnished with fresh parsley.
Serve this golden, fragrant risotto with a side of crisp, green salad and a glass of your favorite white wine for a complete dining experience. Buon appetito!
Isabella
Nutritionfacts | Calories: 320, Fat: 5g, Carbs: 58g, Protein: 8g |
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Preparation Time | 45 minutes |
Allergy Information | Possible allergens include garlic and wine. |