Ingredients
Scale
- 3 tablespoons extra virgin olive oil, plus extra to serve
- 1 pound (450 g) potatoes, peeled and cut into 1-inch cubes
- 1 ½ cup (300 g) risotto rice, carnaroli or arborio
- 4 cups (1000 ml) vegetable broth
- 1 tablespoon fresh rosemary, finely chopped
- ½ cup (50 g) vegan parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil over medium heat in a heavy-bottomed pot or Dutch oven.
- Add the potatoes and sauté for 1-2 minutes.
- Add the rice, stir well and continue to sauté for another minute to toast the rice.
- Pour in the vegetable broth, add the rosemary, and bring to a boil.
- Reduce to a gentle simmer and cook for 15-18 minutes, stirring occasionally.
- When the rice is al dente and the potatoes are fork-tender, turn off the heat.
- Stir in the vegan grated Parmesan and adjust the seasoning to taste.
- Let it rest for 5 minutes, then serve with a drizzle of olive oil, extra grated vegan parmesan, and a crack of black pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to add other vegetables like peas or carrots for added nutrition and color.
This dish is best served immediately for the freshest flavor and texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg