This vegan risotto has very few ingredients and it is very easy to make. Perfect to surprise vegan (and not) friends for a dinner!
Time of cooking
30 minutes
Servings
1
What did I use
1 pan to fry the vegetables, 1 non-stick pan for the risotto, a blender, a wooden spoon, towel paper, a cooking skimmer, a cutting board, a knife
Ingredients
Rice Vialone Nano: 100 gr
Celeriac: 1 little
Red onion: 1 little
Oil as required
Vegetables’ broth as required
Salt/pepper to taste
How did I do
I reheated a spoon of oil in the non-stick pan and cooked for a pair of minutes 3/4 of the celeriac and half the onion peeled and roughly cut in pieces. I added salt and pepper and mixed well.
I poured half a glass of broth, covered with the lid and cooked until soft. I put it in the blender to make a cream for few minutes.
I reheated two spoons of oil in the same pan and added the rice. I cooked at high fire for a pair of minutes then I lowered the fire and cooked for about 15 minutes adding broth when required and mixing often.
I added the cream to the risotto and continued to cook for about 5 minutes.
In the meanwhile, I cut the remaining celeriac and onion in thin slices and I fried them in the other pan in hot oil for few minutes. I dried them on the towel paper.
I served the risotto with the fried celeriac and red onion on it.
Buon appetito!
