Vegan Peanut Butter Risotto

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

80 g

Arborio Rice

15 mL

Extra-Virgin Coconut Oil

20 g

Creamy Peanut Butter

360 mL

Vegetable Broth

to taste

Salt

to taste

Ground Black Pepper

to taste

Chili Powder

3 g

Crushed Peanuts

2 g

Sesame Seeds

60 mL

Vegan Dry White Wine

Cooking Instructions

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Step 1

In a saucepan melt the Extra-Virgin Coconut Oil (15 mL) .

Step 2

Add the Arborio Rice (80 g) and toast it on medium-low until translucent.

Step 3

Pour in the Vegan Dry White Wine (60 mL) (cold from the fridge) and let it evaporate. Then slowly add Vegetable Broth (360 mL) , a little bit at a time, adding more only when liquid is almost absorbed.

Step 4

When rice is cooked, taste and season with a sprinkle of Salt (to taste) if needed and some Ground Black Pepper (to taste) .

Step 5

Add in the Creamy Peanut Butter (20 g) and stir fast using a whisk. This will help get a very creamy risotto. Cover with a lid and let it sit for 2-3 minutes.

Step 6

Plate it adding a dusting of Peanuts (3 g) , Sesame Seeds (2 g) , and some Chili Powder (to taste) . Trust me the chili really will add that extra kick! There you have made a fully vegan, super yummy, and healthy risotto!