Spicy Red Risotto (Vegan)
Spicy Red Risotto (Vegan)

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spicy red risotto (vegan). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Risotto is a popular Italian rice dish that is deceptively easy to make. This low-fat vegetarian and vegan spicy risotto rice recipe uses cayenne and plenty of red pepper flakes to give it quite a bit of kick. It's a dish that is sure to be popular with whoever it's cooked for.

Spicy Red Risotto (Vegan) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Spicy Red Risotto (Vegan) is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook spicy red risotto (vegan) using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spicy Red Risotto (Vegan):
  1. Make ready 200 g Cooked Basmati Rice
  2. Prepare 200 ml Tomato Sauce
  3. Get 150 g Baby Button Mushrooms
  4. Make ready 1-2 Ramiro Peppers (2 if they're small)
  5. Make ready 1 Red Onion
  6. Take 3 Cloves Garlic
  7. Take 4 Babycorn
  8. Take 3 Green Chillies
  9. Prepare Ginger
  10. Get Fresh Basil
  11. Prepare Herbs and Spices
  12. Get Olive Oil

Spicy Vegan Mexican Risotto, inspired by Damn Delicious. The key to a velvety vegan risotto is vegetable stock, olive oil, and a lot of elbow grease to release the lush starches from the arborio rice. Adding two types of sautéed mushrooms adds a nuanced earthiness to the rice, which is sparked with copious amounts of parsley and chives. It's a gorgeous, rustic and filling dish.

Steps to make Spicy Red Risotto (Vegan):
  1. Cook the rice in salt water. Slice the Ramiro peppers into chunks, dice the onion, garlic, chillies, babycorn and fresh basil. I like whole mushrooms, but you could slice them in half as well.
  2. Pour the tomato sauce into a cup or a bowl. Add the fresh basil to it, as well as herbs and spices (turmeric, chives, herbes de provence, chilli flakes, salt and pepper). Grate a bit of ginger into the sauce. Mix it all together.
  3. Coat a frying pan or wok with olive oil. Add the onion, garlic, chillies and babycorn all at once. Fry over medium-high heat until the onion softens up and attains a slightly golden-brown colour.
  4. Add the mushrooms and the Ramiro peppers to the pan. Stir periodically and fry over medium heat until the mushrooms and peppers soften up.
  5. Add the sauce and stir to mix it all together. Simmer for 5 minutes over medium heat.
  6. Add the rice, mix it all together, and simmer for 3 minutes while stirring periodically.
  7. Turn of the heat and serve the meal. Decorate with chives. Enjoy! 🙂

Bring the stock to a simmer in a saucepan, with a ladle nearby. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. It starts with fresh vegetables sautéed until just tender. We went with bell pepper, broccolini, and asparagus, but go with whatever is available and in season for you. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat.

So that is going to wrap it up with this exceptional food spicy red risotto (vegan) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!