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Turmeric Leek Risotto [Vegan, Gluten-Free]
This Turmeric Leek Vegan Risotto is a great winter meal when your fridge is running low on ingredients! Gluten-free and Vegan. 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... Read More
Ingredients You Need for Turmeric Leek Risotto [Vegan, Gluten-Free]
How to Prepare Turmeric Leek Risotto [Vegan, Gluten-Free]
- 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.
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