VEGAN Risotto

A risotto with peppers, fennel, and kale !

• 1 tbsp of vegan butter

• 2 glasses of rice (soaked in water for 2 hours or more before)

• 2 onions

• 1 half fennel

• 1 half pepper

• 250 ml of coconut cream

• Half a tsp of curry paste

• 3 kale stem

• garlic powder, vegetable broth

• 1 glass of soy milk

Cook the onions in vegan butter and garlic powder

Add the rice and cook for a few minutes then add the fennel and broth with 200 ml of water

Cook for about 5 minutes and add the peppers with 350 ml of water

Add the curry paste, salt, pepper and cook for 15 minutes

Pour coconut cream and kale (optional)

Add soymilk and cook until rice is cooked.


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