This Turmeric Leek Vegan Risotto is a great winter meal when your fridge is running low on ingredients! Gluten-free and Vegan.
Hello lovelies, and happy December to you! I can’t believe we’re in the finishing days of this years. 2018 just flew right by in a blink. Do you also have the same feeling?
We have been crazy busy the past … well, months really. And it also shows in our kitchen, as I barely have time to shop anymore!
I am grateful for the fresh vegetables I can get occasionally from our parents and also, that the nearest Hofer store is just 5 minutes away!
Alas, with our fridge nearly empty, sometimes I have to get creative while cooking. It’s for occasions like this that meals such as this Turmeric Leek Vegan Risotto come in handy.
To make this gluten-free Turmeric Leek Vegan Risotto all you really need are a few staples, that most of us usually have. Some spring onions (or regular onion will work just as fine!), couple cloves of garlic, a carrot, some leeks. A cup or two of risotto rice (we like to use St. Andrea or Arborio), and then some spices and frozen peas.
But really, toss in there any kind of wilting vegetables you may have laying around.
Ready to get cooking? Here’s the recipe for you:
(and now I’m off to the store to stock up for the weekend)
Amount Per Serving: Calories: 343.2 Total Fat: 4.4g Saturated Fat: 0.6g Sodium: 283.7mg Carbohydrates: 66.9g Fiber: 3.8g Sugar: 3.5g Protein: 7.7g
Need more vegetarian recipes? Take a look over here >
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.