Vegan Peanut Butter Risotto

Extravagant way to use peanut butter to make a super creamy and flavourful risotto.

You know I am a bit wild in the kitchen…testing and using ingredients in recipes where, well, normally people would not!

I like to get a bit extravagant when it comes to cooking, hoping to get you out of your comfort zone as well!

This dish uses peanut butter instead of cow milk butter to get you a creamy risotto which is vegan and super yummy!

Ingredients (serves 1 person):

  • 80 g arborio rice
  • 1 tbsp extra virgin coconut oil (@gre3n)
  • 1 tbsp smooth peanut butter (@zumub)
  • 1-1/2 cup vegetable broth
  • Salt and ground black pepper
  • a dust of chili powder
  • 1 tsp crushed peanuts
  • 1/2 tsp sesame seeds
  • 1/4 cup vegan dry white wine

In a sauce pan melt the coconut oil

Add the rice and toast it on medium-low until translucent. Pour in the wine (cold from fridge) and let it evaporate. Then slowly add hot broth, a little bit at the time, adding more only when liquid as almost absorbed. When rice is cooked taste and add a sprinkle of salt if needed and some ground black pepper.

Add in the peanut butter and stir fast using a whisk. This will help get a very creamy risotto. Cover with a lid and let it stand for 2-3 min.

Plate it adding a dust of crushed peanuts, sesame seeds and some chili powder. Trust me the chilli really will add that extra kick!

There you have made a fully vegan, super yummy and healthy risotto!

For the peanut butter, I used ZUMUB creamy peanut butter. You can check their website and if placing an order you can use code: EXPATCUCINA to get 10% off your bill!

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.