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)
Turmeric Leek Vegan Risotto {Gluten-Free}
This Turmeric Leek Vegan Risotto is a great winter meal when your fridge is running low on ingredients! Gluten-free, Vegan.
Ingredients
- 1 tbs vegetable oil
- 2 spring onions
- 1 carrot
- 3 cloves garlic
- 1 small leek
- 1 1/2 cup risotto rice (arborio, sant andrea,...)
- 1 ts smoked paprika
- 1 ts turmeric
- pinch of salt
- dash of pepper
- 1 tbs finely chopped parsley
- 2 cups vegetable stock
- 1 cup frozen peas
Instructions
- Finely chop spring onion, carrots, garlic, leeks and parsley.
- In a pan, heat a tablespoon of oil, add chopped onions, carrots, garlic and leeks and gently fry while stirring, until the vegetables soften.
- Add risotto rice and season with salt, pepper, smoked paprika and half a teaspoon of turmeric.
- Pour in vegetable stock, add a cup of water and chopped parsley.
- Bring to a boil, then reduce heat and simmer on low, stirring the risotto occasionally.
- 5 minutes before the risotto is done, add the frozen peas and more water, if needed. The risotto needs to be wet and creamy at this point, with a bit leftover liquids in the pan.
- Once the risotto is cooked, remove the pan from heat and with a lid on let the risotto rest for a couple of minutes. During this time the risotto will soak up the remaining liquids.
- Serve hot with a teaspoon of chopped parsley.
Nutrition Information:
Amount Per Serving: Calories: 343.2Total Fat: 4.4gSaturated Fat: 0.6gSodium: 283.7mgCarbohydrates: 66.9gFiber: 3.8gSugar: 3.5gProtein: 7.7g
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