Retro Saturday - Bean Risotto

Today's theme is Retro Saturday, where you dress up and veganise your favourite meal. Before going vegan one of my favourite meals was risotto, but unfortunately the risotto's I was accustomed to were laced with butter, cheese and cream! 

Since going vegan and finding out different ingredients such as vitalite (a vegan margarine), nutritional yeast which gives a cheesy taste and vegan white wines I can make a risotto taste divine. All you need to do is add the vegetable(s) of choice. 

I've featured a few risotto's on this blog over time, including broccoli & cauliflower risotto and roast dinner risotto. I've also got a mean recipe for mushroom risotto which I'll post soon, but today I'm going to share with you my bean risotto. Yes bean risotto, green bean risotto. I believe you can make any type of risotto you just need a spare 20 minutes that's all!

Ingredients

600-700ml Vegetable stock
50ml Vegan white wine
Splash of olive oil
1 Onion - finely diced
2 Cloves of garlic - crushed
2 Cups of green beans thinly sliced
2 Cups of risotto rice - I use arborio rice
½ Cup nutritional yeast flakes
1 Tbsp Vitalite

Method

Fry the onions and garlic for about 5 minutes, until onions are translucent.

Add rice and cook, stirring constantly, for 2 minutes adding salt and pepper to taste.

Add 50ml of vegetable stock and bring to the boil, stir until stock has been absorbed by the rice.

Pour in the wine and stir, cook for about 3 minutes to evaporate the alcohol.

Add the vegetable stock a little at a time, stirring occasionally, letting the rice absorb before adding any further stock. Repeat a further two times then add the thinly sliced green beans.

Continue adding the stock a little at a time and after about 20 minutes you should have used most of the vegetable stock.

Add the nutritional yeast flakes and stir thoroughly to combine, add a little more stock if the mixture feels to thick (or warm water if you have used all your stock).

Take the pan off the heat and stir in the vitalite very fast, this creates a creamy texture.

Serve at once. If there is any left over it will keep in the fridge but when you come to reheat you will need to add a little hot water to thin the mixture.