Delicious Vegan Oat Risotto With Peas And Parsley

We sprinkle with fresh parsley to add some freshness and extra color. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

Tips for making risotto

TIP 1: Go beyond rice. Get creative and make your risotto with your favorite whole grain. In this recipe, we did it with whole-grain oats, and it tasted freaking incredible. But you can do it with any grain that resembles risotto rice. For instance, barley is a delicious choice. TIP 2: There is no need for butter. Risotto is typically full of fat. In fact, the original Italian recipes start by frying the onion in oil and end by mantecare the rice in butter and parmesan cheese. Instead, try making a cream with a dominant vegetable, like peas or pumpkin, as we did here, and avoid loading it with butter and cheese. TIP 3: Cook slowly. For the best risotto, you need to add very hot vegetable broth; otherwise, you’ll reduce the temperature of the rice, and the dish won’t cook properly. Also, add the vegetable stock little by little, or better, ladle by ladle. You don’t want to drown your risotto in vegetable stock and end up with bland boiled rice.