Vegan Mofo #20 – A-Z of Gluten Free Veganism (Carrot and Coriander Risotto)

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Welcome to day 20 of Vegan MoFo! Today we’re up to R in our A-Z of gluten free veganism and I want to share a recipe for a gorgeous autumn risotto that I made this week.

When I look at our vegetable rack the day before our next vegetable box comes it’s usually pretty empty! Carrots are often still available as they’re a vegetable that doesn’t go off as quickly so they can be left all week. On Thursday I managed to rustle up three carrots and a leek and thought they’d go well in a creamy risotto.

Carrot & Coriander Risotto

Ingredients:

– 3 carrots

– 1 leek

– 150g arborio rice

– vegetable stock

– 2 tbsp dried coriander

– 1 tbsp mixed herbs

– handful of chopped walnuts

– nutritional yeast (to taste)

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Method:

– fry the chopped leek in a little oil until cooked

– add the arborio rice and herbs and mix well

– add a small amount of vegetable stock and cook until absorbed, stirring constantly

– keep adding stock and stirring until absorbed for around 15 minutes

– grate the carrots (I used a food processor for this!) and add to the rice mixture along with the walnuts

– cook for another 5-10 minutes until the rice is soft and the carrot is cooked through

– mix in the nutritional yeast and serve straight away

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What is your favourite variety of risotto?

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2 thoughts on “Vegan Mofo #20 – A-Z of Gluten Free Veganism (Carrot and Coriander Risotto)

  1. Pingback: Vegan MoFo Round Up! | Vegan Beckles

  2. Pingback: Tuesday Tips! (MOFO) – Is Your Stock Suitable? | Vegan Beckles

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