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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, spicy red risotto (vegan). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spicy Red Risotto (Vegan) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Spicy Red Risotto (Vegan) is something that I’ve loved my entire life.

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. The secret to getting the rich, creamy texture of risotto is patience. Be sure to slowly combine the rice with the liquid, allowing it to cook all the way out while stirring.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have spicy red risotto (vegan) using 12 ingredients and 7 steps. Here is how you can achieve that.

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

It's a flavorful easy to make weeknight dinner recipe. Season with black pepper, red pepper flakes, salt to taste and fresh parsley. Finally, combine the mushroom/chickpea mixture with the risotto rice. Dairy Free, Gluten Free, Mains, Recipes, Vegan, Vegetarian.

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! 🙂

I was never much of a pasta kid. This is a super tasty, light, vegan take on a risotto. The asparagus and peas make it taste like spring, and the nutritional yeast gives it a delicious nutty and cheese. Try this creamy vegan risotto if you're looking for a healthy starchy comfort meal. It's low fat, easy to make and uses whole plant-based foods only!

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