This Mexican One Pot Risotto is a hearty and colorful dish full of flavor. Packed with kidney beans, corn and spices like cumin and paprika, it's a complete meal that’s easy to prepare and cooks in one pot. With a blend of tomatoes, vegetable broth and a touch of maple syrup and vinegar, this dish offers a unique balance of savory, sweet and tangy flavors. Topped with fresh parsley and creamy soy yogurt, it’s a satisfying and healthy choice for any meal.
This Mexican One Pot Risotto is a flavorful and simple vegan dish that combines savory spices, hearty beans, and creamy soy yogurt. Perfect for a quick dinner or a satisfying meal prep!
Dice the onion, finely chop the garlic and cut the bell pepper into small pieces.
Heat olive oil in a pan or pot, then add the onions and sauté until translucent.
Add the garlic, bell pepper, corn, kidney beans and the spices along with the tomato paste. Sauté for about 3 minutes on high heat.
Pour in the passata and vegetable broth, bring to a boil. Add the maple syrup, apple cider vinegar, Sriracha sauce and risoni. Cover and let it simmer for 15-20 minutes.
Finally, chop the fresh parsley and stir it into the risotto along with the soy yogurt.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
