Vegan Saffron Risotto with Sage
Cooking the perfect risotto is not that easy. One that is full of flavor, smooth and creamy, with exactly the right bite and so utterly delicious that nothing is left. My recipe will show you the route to the perfect vegan saffron risotto with sage step by step - to a naturally vegan and extremely delicious one!
Ingredients
- 70 g onion
- 3 Tbsp canola oil with butter aroma alternatively use olive oil
- 350 g risotto rice for example Baldo
- 55 g white wine vegan
- 1 liter vegetable stock
- 1 pinch of chili powder
- 1 small package of ground saffron 0.13g
- 1 EL canola oil with butter aroma alternatively use olive oil
- 15 g sage fresh leaves
- 3 Tbsp nutritional yeast gluten-free
- 2 Tbsp white almond butter
- 1 hand full of almonds
Instructions
- Peel and dice onion.
- In a large pot heat up 3 Tbsp of oil and fry onions for about 3 minutes.
- Add rice and fry for about 2 minutes.
- Add the white wine, salt, pepper, chili powder and saffron. Then add about ¼ of the warm vegetable stock. Stir during the whole cooking process. Once most of the liquid has evaporated add again ¼ of the vegetable stock. Repeat the process until the vegetable stock is used up. The cooking process takes about 20 minutes.
- In the meantime wash the leaves of the fresh sage and cut them into fine stripes. Heat up oil in a small frying pan to medium heat and fry the sage for about 3 minutes. Then take it out of the pan and put it aside.
- Roughly chop the almonds. Reheat the pan. Roast the chopped almonds for a few minutes. Take out of the pan and put aside.
- Add the fried sage, almond butter and nutritional yeast to the risotto. Serve immediately topped with the roasted almonds and enjoy!
Notes
Tip: You can try different variations for your risotto by adding different seasonal veggies for example pumpkin, zucchini, asparagus etc.
Tried this recipe?Let us know how it was!