Description
This Vegan Cajun Risotto boasts a creamy texture, vibrant flavors, and a hearty blend of vegetables, making it a delightful and nourishing dish.
Ingredients
Scale
- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup mushrooms, sliced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion, minced garlic, and diced bell peppers. Sauté until softened, about 5 minutes.
- Stir in the sliced mushrooms and cook for another 3 minutes until tender.
- Add the Arborio rice to the skillet and stir to coat with the vegetable mixture.
- Gradually add vegetable broth one ladle at a time, stirring continuously until the rice absorbs the liquid.
- After about 15 minutes, add the diced tomatoes and Cajun seasoning. Continue adding broth as needed until creamy and al dente, about 20-25 minutes total.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For extra creaminess, stir in a splash of coconut milk or cashew cream towards the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg