Recipe
Classic Vegan Risotto Recipe
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Creamy, comforting, and beautifully simple, this classic vegan risotto proves that a handful of humble ingredients can come together to make something truly special.
You will need
Serves 2
- 1 1/2L vegetable liquid stock
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, crushed
- 1 1/2 cups Arborio or Carnaroli rice
- 1 cup vegan dry white wine
- 4 tablespoons vegan butter or margarine
- 1/2 cup nutritional yeast (or grated vegan parmesan)
To serve:
- Salt, to season
- Cracked black pepper, to season
- Vegan parmesan
Recipe: Nadia Fragnito
Directions
10 mins to prep
35 mins to cook
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Step 1
Into a medium saucepan, pour in the liquid stock and keep warm over a low heat.
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Step 2
In a large saucepan, warm the oil and fry the onion over a medium heat. Once the onion has softened, add the garlic and stir for one minute, being careful not to brown.
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Step 3
Pour in the rice and fry for 1 minute. Splash in the wine and stir until the rice soaks up the wine and evaporates completely.
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Step 4
Add 1 ladle of the warm stock to the rice and stir. Allow the rice to absorb all of the stock before adding the next ladle. Continue this ladle-by-ladle process, allowing the stock to be soaked up entirely each time. Keep on a low simmer throughout.
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Step 5
After 15-20 minutes or once the rice is plump and on the softer side of al dente, remove from the heat.
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Step 6
Add the butter and nutritional yeast (or vegan parmesan, if using) and stir through the rice vigorously, whipping it into a creamier risotto. Replace the lid and allow it to rest for a couple of minutes.
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Step 7
Check seasonings, adding salt if needed and serve with extra parmesan and lashings of cracked black pepper and serve immediately.
Variation
To create a ‘Risi e Bisi’ Venetian classic risotto, fry 3/4 cup chopped vegan bacon along with the onion and stir through 1 cup of peas when the risotto is almost cooked.
For a Milanese-style risotto add a few strands of saffron to the rice for a golden hue (or dash of turmeric for a budget option).
Hot tip!
If you prefer your risotto with a more saucy, wetter consistency, stir through some extra splashes of hot water or stock just before serving.
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Recipe: Nadia Fragnito
