... Vegan Fat-Free Risotto | Dance of Stoves

Vegan Fat-Free Risotto

Fat-Free Vegan Risotto: You can use this fat-free vegan risotto as a base to make any vegan risotto and add your favourite ingredients.
This vegan, fat-free risotto is our main dish proposal for Valentine's Day. It is an easy, rich and very nutritious recipe; it has it all! It is also very versatile and serves as the basis for making any vegan risotto

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Don't be afraid to use whatever seasonal vegetables, herbs or spices you like, tempeh, tofu, anything!

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This recipe has three steps: cook the rice, bake the mushrooms and prepare the sauce. In the end, we mix everything, and the result is spectacular. 

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It may seem laborious, but it is straightforward to prepare and much healthier than traditional risotto. Also, if you want, you can add extra virgin olive oil, although it is not necessary because the recipe is delicious.

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We don't usually prepare many recipes with mushrooms because they don't suit me at all, that's why I put the mushrooms aside and added a little broccoli to the risotto, blanched for one or two minutes in boiling water, it's simpler, it's delicious, and my stomach seems to like it like more.

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In any case, the risotto is only delicious; it is not necessary to add vegetables for the flavour, although it is ideal because vegetables are very healthy and essential in any diet.

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What are your favourite vegetables? Would we love to hear from you!?

Fat-Free Vegan Risotto: You can use this fat-free vegan risotto as a base to make any vegan risotto and add your favourite ingredients.
Advice:

  • If you want, you can sauté the mushrooms in a little extra virgin olive oil or any liquid such as water, vegetable broth, wine, vinegar or soy sauce or tamari.
  • Traditional risotto is not made with brown rice, but it is the healthiest option. You can use any other type of rice or even other cereals.
  • You can also use other vegetable milk.

Fat-Free Vegan Risotto: You can use this fat-free vegan risotto as a base to make any vegan risotto and add your favourite ingredients.
RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef High-Performance Blender

Fat-Free Vegan Risotto: You can use this fat-free vegan risotto as a base to make any vegan risotto and add your favourite ingredients.
Vegan Fat-Free Risotto

Fat-Free Vegan Risotto
You can use this vegan risotto without fat as a base to make any vegan risotto and add your favourite ingredients.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 30 mins
  • Total: 40 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)

Ingredients SCALE (1x)

  • 1/2 cup of brown rice (100 g)
  • Eight mushrooms
  • 1 cup of cauliflower (100 g)
  • 1 cup of unsweetened oat milk (250 ml)
  • One tablespoon lemon juice
  • Two teaspoons garlic powder
  • Two teaspoons onion powder
  • Six tablespoons of nutritional or brewer's yeast
  • 1/2 teaspoon of sea salt
  • Parsley to taste for garnish

Ingredients SCALE (2x)

  • 1 cup of brown rice (200 g)
  • 16 mushrooms
  • 2 cup of cauliflower (200 g)
  • 2 cups of unsweetened oat milk (500 ml)
  • Two tablespoon lemon juice
  • Four teaspoons garlic powder
  • Four teaspoons onion powder
  • 12 tablespoons of nutritional or brewer's yeast
  • One teaspoon of sea salt
  • Parsley to taste for garnish

Ingredients SCALE (3x)

  • 1 1/2 cup of brown rice (300 g)
  • 24 mushrooms
  • 3 cup of cauliflower (300 g)
  • 3 cup unsweetened oat milk (750 ml)
  • Three tablespoon lemon juice
  • Six teaspoons garlic powder
  • Six teaspoons onion powder
  • 18 tablespoons of nutritional or brewer's yeast
  • 1 1/2 teaspoon sea salt
  • Parsley to taste for garnish

Instructions

  1. Preheat the oven to 180ºC or 355ºF.
  2. Cook the brown rice in water or vegetable broth following the directions on the package.
  3. Slice the mushrooms into slices, place them on a baking sheet lined with greaseproof paper and bake for about 15-20 minutes or until golden brown. The time may vary depending on your oven.
  4. Chop the cauliflower and add it to a saucepan or skillet along with the milk. Cook over medium heat until cauliflower is tender (about 5-7 minutes).
  5. Add the cauliflower and milk to the blender and the rest of the sauce ingredients (lemon juice, garlic powder, onion powder, yeast and salt) and beat until well combined.
  6. Mix the sauce with the rice in a pan and cook for a couple of minutes.
  7. Serve with the mushrooms and a little chopped fresh parsley on top.

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