Vegan Risotto

There’s absolutely nothing that a big bowl of comfort food can’t fix! I woke up with a splitting headache this morning. I quickly made myself some hot chaii and fixed myself on the sofa with this freshly ordered cook-book “Masala & Meatballs.” At first I quickly browsed through the gorgeous pictures, later I made a second cuppa and sat patiently browsing through each and every page. Reading the stories behind the recipes and ideas, and there it was, a picture of risotto with a twist! I instantly knew what today’s lunch was going to be. I raided the fridge and found some fresh green produce. So I decided to make this turmeric infused, mushroom, zucchini, bell pepper risotto with balsamic glazed carrots and mushrooms! 🙂



Meal prep






  • Sona Masuri Rice (or any short-grain rice) – 1 Cup (Washed & drained)
  • Sunflower or Vegetable Oil – 2 Tbs
  • White roots of green onion – 5 to 6 (Finely chopped) OR 1 small white/ yellow onion
  • Garlic – 5 Medium Cloves (Finely chopped)
  • Zucchini – 1 Large/ 2 Medium (Chopped into small cubes)
  • Crimini Mushrooms – 1 1/2 Cup (Diced)
  • Green Bell Pepper – 1/2 Medium (Chopped)
  • Turmeric Powder – 1/4 Tsp
  • Dried Basil – 1 Tsp
  • Black Pepper – 1/4 Tsp (Freshly ground)
  • Vegetable Stock – 2 Cups
  • Water – 3 Cups + more if needed
  • Salt – To Taste (I used 1/4 Tsp)
  • Seasoning – 1/2 Tsp (I used Tony Chachere’s Creole Seasoning)
  • Vegan Cream Cheese – 2 Tbs
  • Saffron – One pinch (Optional) – Soaked in 1 1/2 Tbs water


Garnish: (Optional)


  • Balsamic Vinaigrette – 1/4 Cup
  • Salt & pepper – To Taste
  • Baby Carrots – 10 to 12 (Diced lengthwise)
  • Crimini Mushrooms – 5 to 6 (Diced)

Method: Pour the vinaigrette in a small bowl/ container, add some salt & pepper if required. Now add the diced carrots and mushrooms. Marinade for about 20-25 minutes. Heat 1 Tbs olive oil on medium heat and arrange the vegetables in a single layer. Roast until golden brown. Serve with the risotto.



Method (Risotto):

  1. Heat oil over medium heat in a deep skillet. Add onion and garlic and stir fry for about 2 minutes or until they turn translucent
  2. Add the chopped zucchini, mushrooms and stir fry for about 2 minutes
  3. Add turmeric, dried basil and mix well
  4. Now add the drained rice and gently (without breaking the grains) mix everything together. Stir fry for another minute
  5. Add 2 cups vegetable stock, bring the mixture to boil over medium heat. Now cook covered till all the liquid is absorbed
  6. Now add 3 Cups of water and cook covered until the rice is completely cooked. Stir occasionally. This process should take about 20 minutes
  7. Check the consistency, add more water or stock if required (1/4 Cup at a time)
  8. Add 1/4 Tsp salt + 1/2 Tsp seasoning (of your choice) and mix well
  9. Now add bell pepper, cheese and mix well. Cook for another 2 minutes
  10. Add saffron, mix well and cook covered for just about a minute. Turn off the heat and leave the pan covered for 5 minutes
  11. Serve in a bowl with balsamic glazed carrots and mushrooms


Serve super hot and enjoy! 🙂






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