Vegetarian

Vegan Risotto with Nut and Seed Cream is for Dinner.

Vegan Risotto with Nut and Seed Cream takes 10 minutes to prepare.

Vegan Risotto with Nut and Seed Cream takes 20 minutes to cook.

Vegan Risotto with Nut and Seed Cream makes 4 servings.

The ingredients for Vegan Risotto with Nut and Seed Cream are:

2 tablespoons extra virgin olive oil
1 onion?finely chopped
2 cloves garlic?finely chopped
1 cup short grain brown rice
? teaspoon finely chopped lemon zest
2 cups vegetable stock
? teaspoon crushed chillies or cayenne pepper
? cup walnuts
? cup pumpkin seeds
1 tablespoon lemon juice
? cup white wine vinegar
1-2 tablespoons water

Here is how you make Vegan Risotto with Nut and Seed Cream:

HEAT 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the garlic, rice, pepper, lemon zest, and 1/2-1 cup of any veggies you want; and cook for 1 minute, stirring to coat the rice with oil. ADD the stock and bring to a boil then cover with a lid and reduce the heat to low. SIMMER gently for 20 minutes without lifting the lid.CREAM together walnuts, pumpkin seeds, wine vinegar, lemon juice, and water STIR cream into rice.Serving Size:?4

The nutritional information for Vegan Risotto with Nut and Seed Cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 254.2

• Total Fat: 13.5 g
• Cholesterol: 0.0 mg
• Sodium: 313.5 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 2.8 g
• Protein: 4.5 g

Vegan Risotto with Nut and Seed Cream is Italian cuisine.

The dietary needs meet for Vegan Risotto with Nut and Seed Cream is Vegan