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Vegan Cajun Risotto

Vegan Cajun Risotto: Spice Up Your Dinner with Comfort!

Experience the explosion of flavors with this Vegan Cajun Risotto, a dairy-free dish that combines comfort with a kick.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with plant-based butter for extra creaminess.
  • 1 medium Red Onion Feel free to use any type of onion as an alternative.
  • 1 medium Bell Pepper Mixing varieties enhances visual appeal.
For the Flavor
  • 2 tablespoons Cajun Seasoning Consider making your own with paprika and cayenne.
  • 1 teaspoon Onion Granules Convenient pantry staple.
  • 1 teaspoon Garlic Granules Convenient pantry staple.
For the Risotto
  • 1 cup Arborio Rice Carnaroli rice is a great substitute.
  • 1 can Chopped Tomatoes Both crushed and diced tomatoes work well.
  • 1 can Red Kidney Beans May swap for pinto or black beans.
  • 4 cups Vegetable Stock Homemade stock adds depth.
For Garnish & Seasoning
  • 1 handful Fresh Thyme Feel free to substitute with parsley.
  • Salt To taste.
  • Black Pepper To taste.

Equipment

  • large deep pan

Method
 

Cooking Instructions
  1. In a large, deep pan, warm up olive oil over medium heat.
  2. Add diced red onion, chopped bell pepper, and diced celery. Sauté for 4–5 minutes until softened.
  3. Sprinkle in Cajun seasoning, onion granules, and garlic granules. Cook for another minute.
  4. Add Arborio rice, stirring frequently for 1–2 minutes.
  5. Incorporate chopped tomatoes and red kidney beans. Pour in half of the vegetable stock.
  6. Lower heat and continue cooking until most of the liquid is absorbed, about 15–20 minutes.
  7. Stir in fresh thyme and adjust seasoning with salt and pepper.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

Store leftover risotto in an airtight container for up to 3 days. You can freeze portions for up to 2 months.

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