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 work just as fine!), couple cloves of garlic, a carrot, some leeks. A cup or two of risotto rice, and then some spices and frozen peas.

Turmeric Leek Risotto [Vegan, Gluten-Free]

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Cooking Time

10

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 spring onions
  • 1 carrot
  • 3 cloves garlic
  • 1 small leek
  • 1 1/2 cup risotto rice (arborio, sant andrea,...)
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • pinch of salt
  • dash of pepper
  • 1 tablespoon finely chopped parsley
  • 2 cups vegetable stock
  • 1 cup frozen peas
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Preparation

  1. Finely chop spring onion, carrots, garlic, leeks and parsley.
  2. In a pan, heat a tablespoon of oil, add chopped onions, carrots, garlic and leeks and gently fry while stirring, until the vegetables soften.
  3. Add risotto rice and season with salt, pepper, smoked paprika and half a teaspoon of turmeric.
  4. Pour in vegetable stock, add a cup of water and chopped parsley.
  5. Bring to a boil, then reduce heat and simmer on low, stirring the risotto occasionally.
  6. 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.
  7. 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.
  8. Serve hot with a teaspoon of chopped parsley.
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