Vegan Mexican Risotto
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Arborio Rice 500g
Veg Broth 4 Cups
1 Cup
TVP (textured Vegetable Protein)
2 Tbsp Olive Oil
1/2 Onion Chopped, 1 Can Black Beans & 1 Cup Corn
2 tbsp each or to preference
Chili, Onion & Garlic Powder, Cumin & Paprika
Cilantro
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Add diced onion to med. heated oil in pan
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Add rice to pan and stir a couple of mins to release the starch
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Start adding veg broth, ladle by ladle as rice absorbs it...& stir
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Add the Mexican spices!
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Stir and continue ladling veg broth
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At the halfway point (10mins) add the black beans and corn
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Just keep ladling, just keep ladling (Dory voice 🐟) Risotto is definitely a labour of love
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Add the prepared TVP
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Test for flavour and add more spices if needed.
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Optional: add some vegan butter & plant milk for extra creaminess. Cook another a min or so
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After 15-20 mins (depending on rice brand) the risotto is ready!!!
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Patty
Health & Wellness Nutrition Coach💚 Helping U live healthier & happier 🌱
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