Enjoy our vegan recipe Basil Tomato Risotto with Chicken Substitute by feastr. Ideal to lose weight. Balanced and very tasty.
|3424 kJ (818 kcal)
cutting board, grater, plate, non-stick frying pan, chef's knife, cooking spoon, spatula, pot, bowl, Spoon
Finely chop the garlic and onion and put them both into a bowl.
Heat the olive oil in a pot over medium heat. Sauté the onions and garlic until the onions turn translucent.
Add the rice and fry until translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes before adding the tomato paste.
Turn the heat to low. Stir in the vegetable broth, season with basil and pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.
Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken substitute until golden brown.
Dice the tomatoes, coarsely chop the basil.
When the risotto is al dente, stir in the cheese, tomatoes, and basil, season with salt and pepper, let sit for approx. 2-3 minutes and serve.
Serve the risotto with the chicken substitute.
Enjoy your meal!