Vegan Risotto alla Milanese

Creamy Vegan Risotto alla Milanese in a shallow bowl, garnished with parsley on a dark wooden table, with a salad and white wine, under soft lighting.
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

  1. In a large saucepan, melt the vegan butter over medium heat.
  2. Add the chopped onion and garlic, sauté until they are soft and translucent.
  3. Stir in the Arborio rice, making sure it's well-coated with the butter and onion mixture.
  4. Add the white wine and let it simmer until it has almost evaporated.
  5. Add the saffron threads to the heated vegetable broth.
  6. Gradually add the broth one ladle at a time, stirring continuously, until the rice absorbs the liquid and becomes creamy.
  7. Stir in the nutritional yeast, season with salt and pepper.
  8. Once the risotto is creamy and the rice is al dente, remove from heat.
  9. 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

Additional Information
NutritionfactsCalories: 320, Fat: 5g, Carbs: 58g, Protein: 8g 
Preparation Time45 minutes 
Allergy InformationPossible allergens include garlic and wine.