Roasted Red Pepper Risotto recipe

Dairy free and vegan recipe for Roasted Red Pepper Risotto

Ingredients
1/2 cup Arborio Rice
1 Yellow Onion
1 Large Red Pepper
2 Garlic Cloves; Finely Chopped
2 cups Vegetable Stock
1 cup Almond Breeze Almond Milk
1/4cup Nutritional Yeast
1tbsp Coconut Oil
Salt and Pepper to Taste
Garnish
Handful Fresh Basil

How to
Preheat your oven to 260 degrees Celsius and move your oven tray to the top shelf.

Halve and deseed your red pepper, drizzle with olive oil and lay skin side up on a prepared
baking sheet.

Roast your red pepper for 15-20min. Keeping an eye on them; you want them charred, not
burnt.

Remove from the oven and cover with foil while cooling. Once they’re cooled, discard the
charred skin and set aside. This process will allow the skin to come away from the flesh.

While the red peppers are roasting; add 1tbsp coconut oil to a large skillet and sauté onion and chopped garlic until golden brown. This can take 3-5min.

Add your arborio rice, making sure to coat all the rice granules. They should have a bit of a sheen to them.

Slowly start adding your vegetable stock 1/4cup at a time. Making sure to let all the liquid absorb before adding more. You want to keep adding until all the liquid is absorbed and the rice is soft. Approximately 30min.

In a high-speed blender; combine your almond milk and roasted red pepper until combined.

Add your roasted red pepper and almond milk combination, stirring in the nutritional yeast
shortly after.

Season with salt and pepper, and split between 2 bowls.

Garnish with basil, serve and enjoy!

Recipe and image provided by Almond Breeze in partnership with Give a Fork – visit their website or Facebook page for more recipe ideas.

Recipe ID 34981

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