Easy Vegan Parmesan Risotto
A quick and easy comfort food classic!
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Servings: 4
Calories: 341kcal
Ingredients
- 1/4 cup yellow onion finely chopped
- 3 tablespoons vegan butter
- 1 clove garlic minced
- 1 1/2 cups vegan chicken broth
- 1 cup Arborio rice uncooked
- 3/4 cup dry white wine
- 1/4 cup grated vegan parmesan cheese
- 1 cup peas
- Fresh ground black pepper to taste
Instructions
- Into a medium size microwave-safe bowl, add the onion, butter, and garlic. Microwave, uncovered, on high for 3 minutes.
- Into a glass measuring cup or small bowl, add the broth. Cook on high just until heated but not boiling, about 2 - 2 1/2 minutes.
- Add the rice and broth to the onion mixture. Cover and cook, covered, on high for 6 minutes.
- Stir in the white wine then replace the lid. Continue cooking for an additional 10 minutes.
- Stir in the parmesan cheese and peas. Grind black pepper over the top and serve warm.
Nutrition
Serving: 2g | Calories: 341kcal | Carbohydrates: 49g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 526mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 915IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 3mg
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