Vegan Cajun Risotto: 1 Creamy, Spicy Dream

A rich, spicy, and creamy vegan risotto with bold Cajun flavors, perfect for a comforting plant-based meal.

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Warm the vegan stock in a saucepan.
Melt vegan butter or heat oil in a heavy pot. Sauté chopped onion, garlic, celery, and bell pepper until soft and fragrant.
Stir in the Arborio rice to coat with the aromatics. Add Cajun seasoning and tomato paste, and cook for one minute until fragrant.
Add one ladle of hot stock at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.
Continue this process for about 18-20 minutes, until the rice is al dente but creamy.
Stir in plant-based milk (or cream alternative). Taste and adjust seasoning. Fold in vegan Parmesan if using.
Garnish with fresh herbs and serve hot.

Adjust Cajun seasoning to your preferred spice level. Add cayenne for extra heat.
Consider adding vegan sausage, smoked tofu, mushrooms, or roasted vegetables.
Ensure Cajun spice mix and stock are gluten-free for a gluten-free version.
Cashew cream can be used for extra creaminess.
Serve with a green salad, steamed broccoli, or crusty bread.
Garnish with extra herbs and a squeeze of lemon for brightness.