Vegan Risotto with Roasted Bell Peppers
Paprika brings vitamin C to this dish, which not only strengthens the immune system but also helps the body to burn fat.
If you don't like bell peppers, tomatoes are a good alternative.
Peel and finely chop the onion and garlic. Sauté in 2 tablespoons of olive oil until translucent. Add the rice to the pan and a bit of the vegetable broth. Sprinkle the saffron in and season with salt and pepper. Add the remaining vegetable broth and simmer, stirring occasionally, until the rice is cooked and creamy with a slight bite. (About 20 minutes.)
Rinse the bell peppers, remove the ribs and seeds and cut into pieces. Sauté in the remaining oil for 2-3 minutes. Drizzle with balsamic vinegar and season with salt, pepper and espelette pepper to taste. Cover and cook over low heat for 2-3 minutes.
Rinse the parsley, pat dry, remove the leaves and coarsely chop. Set a bit aside for garnish and stir the rest into the peppers.
Stir the soy creamer in just before serving. Spoon onto serving plates, top with the peppers and garnish with the reserved parsley.