Vegan Sun Dried Tomatoes Risotto (GT Free)

Creamy and cheesy delight in every bite of this Italian dish.

Ingredients

3 1/2 – 4 cups vegetable broth
1tbsp olive oil
2 Tbsp (30 ml) olive oil, divided
8 ounces of sun-dried tomatoes
Himalayan salt + black pepper to taste
2 garlics
Half onion chopped
1/4 cup dry white wine (or sub more vegetable broth)
1 cup arborio rice
1 Tbsp vegan butter
1/4 cup vegan parmesan cheese, plus more for serving
optional: Fresh chopped parsley, radish and chives for garnish

Instructions

In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large saucepan over medium heat. Once hot, add 1 Tbsp olive oil and sun-dried tomatoes. Season with a pinch each salt and pepper and sauté 1-2 minutes – stirring frequently. Remove from pan and set aside in a small dish.
Heat the same large saucepan over medium heat once more. Add arborio rice and vegan butter, and cook for 1 minute, stirring occasionally to coat.
Add dry white wine and stir gently. Cook for 1-2 minutes, or until the liquid is absorbed.
Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
Continue to add vegetable stock, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. This whole process should only take 15-20 minutes.
Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese, and mix everything in the saucepan.
Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
To serve, divide between serving bowls and top with of the tomatoes, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.