Vegan risotto

Vegan risotto

Total: 40 min. | Active: 40 min.
vegan, lactose-free
Nutritional value / person: 688 kcal
, Fat: 34 g
, Carbohydrate: 66 g
, Protein: 17 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 shallot, finely chopped
300 g risotto rice (e.g. Arborio)
2 dl vegan white wine
8 dl vegetable bouillon, hot
90 g Nussmesan Classic
1 organic lemon, grated zest and 2 tbsp of juice


2 tbsp olive oil
40 g hazelnuts, coarsely chopped, roasted
4 tbsp Hemp seeds, roasted
1 organic lemon, use a little grated zest
2 sprigs flat-leaf parsley, leaves removed
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How it's done

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Heat the oil in a wide pan. Add the shallots, sauté for approx. 2 mins. Add the rice and sauté for approx. 5 mins. until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is just al dente. Mix in the vegan grated cheese, lemon zest and lemon juice.


Mix the oil, hazelnuts, hemp seeds and limon zest, spread over the risotto, sprinkle with parsley.

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