Colorful Vegetable Walnut Cashew Risotto

A delicious and nutrient-rich main dish with vegetables and nuts, high in fiber and omega-3 fatty acids, ideal for a healthy microbiome and regulating blood sugar levels.

• 35 minutes
• 4 servings
• Main course

• vegan
• vegetarian
• gluten-free
• blood-sugar balancing
• microbiome-friendly
• plant-based
• vitamin-k-reich

Ingredients

• 200 g Bell Pepper (mixed, diced small)
• 30 g Parsley (fresh, chopped)
• 50 g Walnuts (chopped)
• 50 g Cashew Nuts (roasted, chopped)
• 800 ml Vegetable Broth (hot broth)
• 2 tbsp Olive Oil (for sautéing)
• 1 piece Onion (medium-sized, finely chopped)
• 2 clove Garlic (finely chopped)
• 300 g Rice (risotto rice, e.g., Arborio)
• 200 ml Oat Milk (or other plant-based milk)

Instructions

1. Sauté the onion and garlic in a large pan with olive oil until soft and translucent.
2. Add the diced bell pepper and sauté for a few minutes.
3. Add the risotto rice and toast briefly until it becomes translucent.
4. Slowly add the hot vegetable broth ladle by ladle, stirring regularly, until the rice is al dente.
5. Mix in the parsley, walnuts, and cashew nuts into the risotto.
6. Refine with oat milk and stir well.
7. Season with salt and pepper to taste and serve.

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