Description
Dive into the heart of Cajun cooking with this delectable Vegan Cajun Risotto. Packed with bold flavors and vibrant veggies, this dish brings a taste of Louisiana right to your kitchen. Each bite offers a creamy texture and a hint of spice that’s sure to delight anyone looking for a comforting, yet exciting meal.Perfect for a family dinner or a cozy meal for one, this risotto is not just nourishing but also a visual treat with its rich colors and appetizing presentation. It’s a testament to how vegan cuisine can be both satisfying and packed with flavor, making it a fantastic choice for both vegans and non-vegans alike.
Ingredients
1 tablespoon olive oil
1 large red onion, diced
1 red bell pepper, diced
3 celery stalks, diced
2 tablespoons cajun seasoning
1 teaspoon onion granules
1 teaspoon garlic granules
250 g (8.8 oz) arborio rice
1 x 400 g (14 oz) can chopped tomatoes
1 x 400 g (14 oz) red kidney beans, drained and rinsed
750 ml (3 cups) vegetable stock
1 tablespoon fresh thyme
Salt and freshly ground black pepper to taste
Instructions
Heat the olive oil in a large, deep pan over medium heat. Fry the onion, red bell pepper, and celery for 4-5 minutes.
Stir in the cajun seasoning, onion granules, and garlic granules. Continue cooking for 1 minute, stirring often.
Add the rice and toast for 1-2 minutes, stirring continuously.
Mix in the chopped tomatoes and red kidney beans, then pour in half the vegetable stock. Bring to a simmer.
Lower the heat and continue to simmer, stirring frequently until most of the liquid has been absorbed. Add the remaining stock and cook until the rice is al dente and the risotto is creamy.
Stir in the fresh thyme, season with salt and pepper, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320