Vegan Roasted Pepper Risotto
Ingredients
- 1 white onion, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 3 sweet peppers, deseeded and sliced
- 175g arborio risotto rice
- 1 litre veggie stock
- 3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
Optional toppings
- A handful of fresh oregano leaves
- A sprinkle of chilli flakes
Preparation
Preheat the oven to 180°C. Add the chopped peppers to a baking tray with a drizzle of the oil, a pinch of salt and pepper, and roast in the oven for 20 minutes.
In the meantime, make a start on the risotto. Add the onion and celery to a large pan with 2 tablespoons of the olive oil. Sauté for 5-8 minutes until the onion starts to caramelise.
Add in the garlic cloves and cook for another minute. Add in the rice and stir for 2 minutes.
Add enough veggie stock to cover the rice. Simmer, stirring often and allowing the stock to be absorbed before adding some more.
After 15 minutes, add in the roasted peppers and cook for another 5 minutes. When the rice is soft, remove from the heat and add in the nutritional yeast.
Leave to stand for 5 minutes, add a generous crack of black pepper and, if using, sprinkle with the oregano leaves and chili flakes.
