AUTOPLAY
Vegan Mexican Risotto
11 steps
What you’ll need
Arborio Rice 500g
1/2 Onion Chopped, 1 Can Black Beans & 1 Cup Corn
Cilantro
Veg Broth 4 Cups
2 Tbsp Olive Oil
1 Cup
TVP (textured Vegetable Protein)
2 tbsp each or to preference
Chili, Onion & Garlic Powder, Cumin & Paprika
Add diced onion to med. heated oil in pan
1. Add diced onion to med. heated oil in pan
1
Add rice to pan and stir a couple of mins to release the starch
2. Add rice to pan and stir a couple of mins to release the starch
2
Start adding veg broth, ladle by ladle as rice absorbs it...& stir
3. Start adding veg broth, ladle by ladle as rice absorbs it...& stir
3
Add the Mexican spices!
4. Add the Mexican spices!
4
Stir and continue ladling veg broth
5. Stir and continue ladling veg broth
5
At the halfway point (10mins) add the black beans and corn
6. At the halfway point (10mins) add the black beans and corn
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Just keep ladling, just keep ladling (Dory voice 🐟) Risotto is definitely a labour of love
7. Just keep ladling, just keep ladling (Dory voice 🐟) Risotto is definitely a labour of love
7
Add the prepared TVP
8. Add the prepared TVP
8
Test for flavour and add more spices if needed.
9. Test for flavour and add more spices if needed.
9
Optional: add some vegan butter & plant milk for extra creaminess. Cook another a min or so
10. Optional: add some vegan butter & plant milk for extra creaminess. Cook another a min or so
10
After 15-20 mins (depending on rice brand) the risotto is ready!!!
11. After 15-20 mins (depending on rice brand) the risotto is ready!!!
11