Oven baked vegan risotto

Vegetarian
Oven baked vegan risotto
Oven baked vegan risotto
Oven baked vegan risotto

Prep

10 min

Cook

30 min

Serves

6

Skill

Dairy and Lactose FreeVeganNuts and SeedsRice MilkMainsEntertainingGood Source of ProteinLow in FatLow in Sugar

Try this healthy risotto if you want a vegan option that's full of taste and very easy to prepare. The cashew mixture has a parmesan cheese-like taste and savoury yeast adds a delicious flavour.

  • 2 cups Arborio rice
  • 425g can salt-reduced crushed tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cobs corn, kernels removed
  • 1 litre salt-reduced vegetable stock,
  • 1/3 cup raw cashews
  • 1 1/2 tablespoons savoury yeast flakes
  • 1/4 teaspoon herbs of choice
  • 1 red capsicum, roasted & chopped
  • 2 cups baby spinach leaves

Nutrition per serving

Weight, measurement and temperature conversions
1700 kJ

energy kj

10 g

protein

2 g

saturated fat

4.8 g

dietary fibre

62 g

carbohydrate

6 g

sugars

749 mg

sodium