Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Cajun Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 7 reviews

This Vegan Cajun Risotto is a flavorful and creamy one-pot meal that combines the richness of arborio rice with the spicy kick of Cajun seasoning. Packed with vibrant vegetables, kidney beans, and fresh thyme, it’s a comforting dish perfect for a wholesome vegan dinner that’s ready in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 large red onion, diced
  • 1 red bell pepper, diced
  • 3 celery stalks, diced
  • 1 tablespoon fresh thyme

Dry Ingredients & Spices

  • 2 tablespoons Cajun seasoning
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 250 g (8.8 oz) arborio rice
  • Salt and freshly ground black pepper to taste

Canned Goods

  • 1 x 400 g (14 oz) can chopped tomatoes
  • 1 x 400 g (14 oz) red kidney beans, drained and rinsed

Liquids

  • 1 tablespoon olive oil
  • 750 ml (3 cups) vegetable stock

Instructions

  1. Prepare the vegetables: Heat the olive oil in a large, deep pan over medium heat. Add the diced red onion, red bell pepper, and celery. Fry for 4-5 minutes until the vegetables soften but do not brown.
  2. Add seasoning: Stir in the Cajun seasoning, onion granules, and garlic granules. Cook for another minute, stirring frequently to evenly coat the vegetables and release the spices’ aroma.
  3. Toast the rice: Add the arborio rice to the pan and toast it for 1-2 minutes, stirring often to prevent sticking. This step enhances the risotto’s nutty flavor.
  4. Add tomatoes and beans: Pour in the chopped tomatoes along with the drained and rinsed kidney beans. Mix well to combine all ingredients evenly.
  5. Simmer with stock: Pour in half of the vegetable stock and bring the mixture to a simmer. Reduce the heat to low and simmer gently, stirring frequently until the liquid is nearly absorbed.
  6. Finish cooking the risotto: Add the remaining vegetable stock and continue to simmer, stirring often, until the rice is al dente and the risotto reaches a creamy consistency with most of the liquid absorbed.
  7. Season and serve: Stir in the fresh thyme leaves, season with salt and freshly ground black pepper to taste. Serve immediately while hot and creamy.

Notes

  • For a spicier risotto, increase the Cajun seasoning to 3 tablespoons.
  • Use fresh thyme if possible for a brighter herbal flavor; dried thyme can be substituted by reducing quantity to 1 teaspoon.
  • If you prefer a thinner risotto, add extra vegetable stock or water until desired consistency is reached.
  • Stir the risotto frequently to prevent sticking and to help release the rice’s creamy starches.
  • This risotto is naturally vegan and gluten-free if using gluten-free vegetable stock.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-cajun-risotto-recipe/