How long does vegetable paella risotto [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can vegetable paella risotto [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is vegetable paella risotto [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does vegetable paella risotto [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is vegetable paella risotto [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

3.8K Views 10 years ago

Vegetable Paella Risotto
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Rice

Vegetable Paella Risotto [Vegan]

Dairy Free

This fusion dish combines the best of the worlds of paella and risotto into one seriously delicious and comforting meal. It has a creamy texture like risotto and the savory flavors of paella without the dairy or seafood. What's the secret? Smoked paprika. This dinner entrée is so flavorful, packed... Read More

Ingredients You Need for Vegetable Paella Risotto [Vegan]

1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, chopped
1 cup Arborio rice
1 teaspoon smoked paprika
1 1/2 tablespoons tomato paste
1 packet saffron seasoning or a generous pinch saffron
1 cup frozen peas
3 carrots, cut into strips
1/2 red bell pepper, cut into strips
6-8 asparagus spears
3 cups vegetable broth
4 cups water
Salt and pepper, to taste
Lemon and parsley, for garnish

Order with Instacart Download Our App

How to Prepare Vegetable Paella Risotto [Vegan]

Preheat oven to 375°F.
Roast carrots, red bell pepper, and asparagus for 15 minutes. Remove and let cool.
Place your vegetable broth and water into a small pot and heat until it just begins to simmer. Remove from heat and keep close to the pan you will use for the rice.
In a larger pot/pan, sweat onion and garlic together with olive oil until onion begins to turn translucent. Add tomato paste, saffron packet, and smoked paprika. Stir around and then add rice. Stir rice to soak up oil and seasonings.
Begin to add broth/water mixture 1 cup at a time. After each addition, stir the rice until most of the liquid is soaked up. Then, add 1 more cup. Continue to do this until all water is used or rice is cooked.
Top risotto with vegetables, lemon, and parsley and serve warm.