🍽️ Creamy Vegan Risotto with Red Wine and Blackberries

Name: Creamy Vegan Risotto with Red Wine and Blackberries
Total time: 30 min
Yield: 4 servings
Ingredients: red wine, dry 500 ml; vegetable broth 500 ml; shallots 5 pcs; blackberries, fresh 500 g; vegan shepherd's delight 150 g; margarine, vegan 2 tbsp; risotto rice 300 g; salt pinch; oil 2 tbsp; sugar 1 tbsp; balsamic vinegar, dark 2 tbsp; pepper, black ground pinch; basil, fresh 10 g; lemons 1 pcs

672 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

red wine, dry 500 ml
vegetable broth 500 ml
shallots 5 pcs
blackberries, fresh 500 g
vegan shepherd's delight 150 g
margarine, vegan 2 tbsp
risotto rice 300 g
salt pinch
oil 2 tbsp
sugar 1 tbsp
balsamic vinegar, dark 2 tbsp
pepper, black ground pinch
basil, fresh 10 g
lemons 1 pcs

Instructions

1. Pour the red wine and vegetable broth into a pot. Bring the mixture to a boil and keep it warm.
2. Take one shallot, halve it, and peel it. Dice the shallot into fine cubes.
3. Take the remaining four shallots. Halve and peel them. Cut them into fine strips.
4. Rinse the blackberries under running water.
5. Take the vegan cheese block and crumble it roughly with your hands.
6. Heat the margarine in a pot over medium heat.
7. Add the shallot cubes to the margarine. Sweat them for about two minutes until they become translucent.
8. Add the rice to the pot. Toast it for about two minutes.
9. Add one or two ladles of the warm broth to the rice.
10. Season the risotto with a little salt.
11. Cook the risotto for about twenty minutes over constant stirring until it is al dente.
12. Gradually add more broth. The risotto should always be slightly covered with liquid.
13. Heat two tablespoons of oil in a frying pan.
14. Add the shallot strips to the pan. Fry them for about two minutes.
15. Add one tablespoon of sugar to the shallots.
16. Deglaze the pan with two tablespoons of balsamic vinegar.
17. Gently fold the blackberries into the shallots.
18. Set the pan with the blackberries aside.
19. Season the risotto with salt and pepper to taste.
20. Wash the basil.
21. Shake the basil dry.
22. Pluck the basil leaves from the stems.
23. Wash the lemon.
24. Grate about one teaspoon of lemon zest finely.
25. Mix the risotto with the lemon zest.
26. Finally, season the risotto with salt and pepper to taste.
27. Distribute the risotto onto plates.
28. Garnish the risotto with the vegan cheese, the shallots, the blackberries, and the basil.
29. Serve the dish and enjoy your meal!

Nutrition per serving

kcal: 672
Protein: 13 g · Fett/Fat: 28 g · Carbs: 92 g