Creamy Wild Garlic Risotto
People often ask me what to cook as a vegan. Hmm… There are so many super easy and quick recipes. Risotto is one of them.
And no, you don’t need butter or cheese for its creamy consistency. And you don’t need wine either as usually, in most recipes, the wine is cooked with the rice on simmer (seriously?) while it really should be ‘burnt’ on a hot hob separately to get the sugars out. So here you can simply caramelise the onions (as per recipe below) or / and add a tbsp. of sugar.
I like this recipe so much I often eat it on its own, even though, usually, I cook a lot of little vegan dishes to go with it, buffet style.
Prep time: 5 min
Cooking time: 30 min
- 2 tbsp. coconut or rapeseed oil
- 1 onion
- Big bunch of wild garlic
- White part of 2-3 leeks
- 1 tbsp. rosemary
- 1 tbsp. fennel seeds
- 1 tsp. chilli flakes
- 250g Arborio rice
- 2 tbsp. vegetable bouillon
- 1 tsp. brown sugar
- 125g Oatly Crème Fraiche
- 3 tbsp. nutritional yeast
- Juice of ½ lemon
- Salt & freshly ground black pepper
1. Melt coconut oil in a medium sized cooking pan and add the finely chopped onion. Fry on a high heat stirring constantly for about 2 minutes, or until golden. Add the leeks and the white parts of the wild garlic, finely chopped. Fry for another 2 min. Add rosemary, fennel & chilli flakes and continue frying for another minute or so, constantly stirring.
2. Add the rice, fry for a minute and then add 500 ml of filtered water + bouillon, bring to boil then turn down the heat and simmer. Once the rice absorbs the water, add another 250 ml. And then repeat this once more adding another 250 ml of water and the green parts of the wild garlic leaves.
3. Stir in the Oatly, nutritional yeast, lemon, sugar & salt and cook until the consistency of the risotto is creamy, not stodgy, with the grains of rice al dente.