Vegan Risotto with Bell Pepper Vegetables

Ingredients

• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 250 g whole grain rice (risotto)
• 800 ml vegetable broth (vegan)
• 0.1 g saffron (ground)
• Salt
• black pepper (freshly ground)
• 6 bell peppers (red and yellow)
• 2 tbsp balsamic vinegar
• piment d’Espelette
• 1 handful parsley
• 120 g soy cream

Instructions

1. 1.

   Peel the onion and garlic, then finely dice both. Sauté together in 2 tbsp hot oil until translucent. Add rice briefly to toast, then deglaze with a splash of broth. Sprinkle saffron, season with salt and pepper. Simmer over low heat, stirring occasionally, until the water is absorbed and the rice becomes creamy with a slight bite (about 30 minutes).

2. 2.

   Meanwhile wash, halve, core, and cut the bell peppers into pieces. In the remaining oil, cook in a hot pan for 2–3 minutes. Drizzle with balsamic vinegar, season with salt and piment d’Espelette, cover, and steam over medium heat for another 2–3 minutes until tender yet firm.

3. 3.

   Wash parsley, shake dry, pluck leaves, and roughly chop. Set aside some for garnish, mix the rest into the bell pepper mixture, and taste to adjust seasoning.

4. 4.

   During the last few minutes stir in the soy cream, season again, then plate the risotto with the bell pepper vegetables and garnish with the remaining parsley.