Red pepper risotto
Ingredients
almost 2/3 cups arborio rice
100 ml vegan cooking cream
3/4 vegetable stock cube
1/3 cups dry white wine
1/2 red pepper
1/2 onion
2 cloves garlic
3 tbsp vegetable oil
1 tbsp vegan margarine
Directions
Boil water and prepare 1,5 cups of vegetable stock. Chop onion and garlic, add to a large pan or a pot with a thick bottom. Add oil and margarine and fry the onion and garlic for a couple of minutes. Dice the red pepper and add to onion/garlic. Stir and fry some more minutes. Lower the heat and add the rice. Stir and add white wine. Keep cooking for about 20 minutes on low heat stirring occasionally and adding the stock, until the rice is soft and you have used all the stock. Add more water if necessary. In the end, add the vegan cream, stir and heat for a few more minutes. Serve immediately.
Serves 2.
