Vegan Risotto Allo Zafferano

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Ingredients for 1 serving:

  • 120gr risotto rice
  • 1 clove of garlic
  • 1 onion
  • 150gr peas
  • 1 tbsp Olive Oil
  • 350 ml vegetable broth
  • saffron
  • tumeric
  • basil
  • oregano
  • tomato flakes
  • pepper
  • a piece vegan butter
  • avocado


  1. Defrost peas.
  2. Slice onion and chop garlic.
  3. Heat up oil in a pan and roast onion with garlic briefly.
  4. Add risotto rice and seasonings aand roast for about 1-2 minutes more.
  5. Wipe off with vegetable broth and cook for about 15 minutes until the rice absorbed the liquid; meanwhile stir occasionally.
  6. Finally, season again to taste, refine with butter and add peas.
  7. Serve with avocado and enjoy ! ?



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