Fat Free Vegan Risotto


This fat free risotto is ideal for Valentine’s Day or some other extraordinary event, in spite of the fact that you can make it at any time that you want to, on the grounds that it is a simple recipe and can be easily made. As the risotto is very basic, you can make many distinctive versions using various herbs, flavors, tofu or whatever else you desire.

There are three straightforward steps: cook the rice, heat the mushrooms, and make the sauce. Blend everything and enjoy. We guarantee you that this is significantly less demanding than it sounds and is much more beneficial to your health than conventional risotto. In addition, you can include some additional olive oil, in case you need to add more benefits of the oil.


You can sauté the mushrooms in some olive oil (in case you’re not taking after a low-fat eating regimen), vegetable stock, vinegar, water, soy sauce or tamari, rather than heating them .

We know conventional risotto is not made with cocoa rice, but rather we use it in light of the fact that it is more healthy, however don’t hesitate to use some other sort of rice.

For the most part, you can use oat or rice milk, however there are a large number of plant milks that you can use. Hand crafted plant milks are more beneficial, taste better and are truly simple to make.

Fat Free Vegan Risotto

Planning time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

This fat free vegetarian risotto is ideal for any special event, in spite of the fact that you can make it at whatever time on the grounds that is a simple and tasty recipe.

Serves: 2 people


  • ½ glass cocoa rice (100 g)
  • 8 mushrooms
  • 1 container slashed cauliflower (100 g)
  • 1 container unsweetened oat or rice milk (250 ml)
  • 1 tbsp lemon juice
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 6 tbsp dietary yeast
  • ½ tsp ocean salt


  • Preheat the stove to 355ºF or 180ºC.
  • Cook the rice as per bundle headings. Use vegetable soup rather than water for a more serious flavor.
  • Line a heating plate with some material paper. Cut the mushrooms, place them onto the preparing plate and heat them for around 15 or 20 minutes or until brilliant chestnut.
  • Cook the cauliflower and the milk in a pan or a skillet until the cauliflower is delicate (5-7 minutes).
  • Place the cauliflower and the milk in a blender with whatever remains of the sauce fixings (lemon juice, garlic powder, onion powder, nutritious yeast and salt) and mix until smooth.
  • Blend the sauce with the rice in a skillet and cook for around 2 minutes.
  •  Present with the heated mushrooms and some hacked parsley on top.



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