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.
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