Name: Vegan Peanut Butter Risotto
Total time: PT1800.0S
Yield: 1
Ingredients: 80 gram Arborio Rice; 1 tablespoon Extra-Virgin Coconut Oil; 1 tablespoon Creamy Peanut Butter; 1 1/2 cup Vegetable Broth; to taste Salt; to taste Ground Black Pepper; to taste Chili Powder; 1 teaspoon Peanuts; 1/2 teaspoon Sesame Seeds; 1/4 cup Vegan Dry White Wine

This dish makes use of peanut butter instead of cow milk butter to get you a creamy risotto which is vegan and super yummy!

Easy

Tree Nut-Free

Fish-Free

Main Dish

Dairy-Free

Stove

Advanced

Low Salt

Quick

Egg-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Gluten-Free

Lunch

Healthy

Shellfish-Free

Dinner

Vegan

Vegetarian

One-Pot

Italian

Rice

Vegan Peanut Butter Risotto

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

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vitamin_d

calcium

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Arborio Rice

gram

Extra-Virgin Coconut Oil

tablespoon

Creamy Peanut Butter

Vegetable Broth

Salt

to taste

Ground Black Pepper

Chili Powder

Peanuts

teaspoon

Sesame Seeds

Vegan Dry White Wine

In a saucepan melt the Extra-Virgin Coconut Oil (1 tablespoon).

In a saucepan melt the Extra-Virgin Coconut Oil (1 Tbsp).

Add the {@0:} and toast it on medium-low until translucent.

Add the Arborio Rice (80 gram) and toast it on medium-low until translucent.

Add the Arborio Rice (80 g) and toast it on medium-low until translucent.

Pour in the {@0:} (cold from the fridge) and let it evaporate. Then slowly add {@1:}, a little bit at a time, adding more only when liquid is almost absorbed.

Pour in the Vegan Dry White Wine (1/4 cup) (cold from the fridge) and let it evaporate. Then slowly add Vegetable Broth (1 1/2 cup), a little bit at a time, adding more only when liquid is almost absorbed.

Pour in the Vegan Dry White Wine (1/4 cup) (cold from the fridge) and let it evaporate. Then slowly add Vegetable Broth (1 1/2 cups), a little bit at a time, adding more only when liquid is almost absorbed.

When rice is cooked, taste and season with a sprinkle of {@1:} if needed and some {@0:}.

When rice is cooked, taste and season with a sprinkle of Salt ( to taste) if needed and some Ground Black Pepper ( to taste).

When rice is cooked, taste and season with a sprinkle of Salt (to taste) if needed and some Ground Black Pepper (to taste).

Add in the {@0:} and stir fast using a whisk. This will help get a very creamy risotto. Cover with a lid and let it sit for 2-3 minutes.

Add in the Creamy Peanut Butter (1 tablespoon) and stir fast using a whisk. This will help get a very creamy risotto. Cover with a lid and let it sit for 2-3 minutes.

Add in the Creamy Peanut Butter (1 Tbsp) and stir fast using a whisk. This will help get a very creamy risotto. Cover with a lid and let it sit for 2-3 minutes.

Plate it adding a dusting of {@2:}, {@0:}, and some {@1:}. Trust me the chili really will add that extra kick! There you have made a fully vegan, super yummy, and healthy risotto!

Plate it adding a dusting of Peanuts (1 teaspoon), Sesame Seeds (1/2 teaspoon), and some Chili Powder ( to taste). Trust me the chili really will add that extra kick! There you have made a fully vegan, super yummy, and healthy risotto!

Plate it adding a dusting of Peanuts (1 tsp), Sesame Seeds (1/2 tsp), and some Chili Powder (to taste). Trust me the chili really will add that extra kick! There you have made a fully vegan, super yummy, and healthy risotto!

Vegan Peanut Butter Risotto

30MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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