Mouthwatering Vegan Spanish Dinner for Two: Aromatic Paella-Style Risotto with Saffron-Infused Vegetables

Allergens

None

Ingredients

• 1. 1 cup Arborio rice 2. 3 cups Vegetable broth, warmed 3. 1/2 cup White wine 4. 1/2 tsp Saffron threads, crushed 5. 1 tbsp Olive oil 6. 1 Yellow bell pepper, diced 7. 1 Red bell pepper, diced 8. 1 Cup Asparagus, chopped 9. 1/2 Cup Red onion, finely diced 10. 1 Clove Garlic, minced 11. 1/4 cup Cashew cream 12. Salt and pepper to taste 13. Lemon zest and juice (optional)

Instructions

1. In a large pan, heat olive oil over medium heat. Add the onion, bell peppers, asparagus, and garlic, and sauté until tender, about 5 minutes.
2. Stir in the crushed saffron threads to release their aroma. Cook for an additional minute.
3. Add the Arborio rice and cook for 1 2 minutes, stirring constantly to coat the grains with oil.
4. Pour in the white wine and simmer until absorbed, about 3 4 minutes.
5. Gradually add the warmed vegetable broth, one cup at a time, allowing each addition to be absorbed before adding more. Stir frequently.
6. Once all the broth has been added and absorbed, stir in the cashew cream and season with salt and pepper to taste. If desired, garnish with lemon zest and juice.
7. Serve immediately for an unforgettable dining experience.

Chef’s Insight

Saffron imparts a subtle depth of flavor to this vegan risotto while adding a beautiful color.

Notes

For an even more authentic experience, serve this dish with a glass of Spanish wine.