Creamy Vegan Risotto with Sun-Dried Tomatoes
From the book
20 Vegan Recipes in 25 Minutes (French)
Servings
Ingredients
Cups
- -round rice 240 (g)
- -onion 1
- -white wine 125 (mL)
- -vegetable broth 1.5 (L)
- -olive oil 2 (tbsp)
- -dried tomatoes 10
- -spinach sprouts 1 (handful)
- -nutritional yeast 50 (g)
- -soy cream 250 (mL)
- -bay leaf
- -rosemary
- -salt
- -pepper
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Steps
- Peel the onion and chop it into small cubes.
- In a saucepan, heat up the vegetable broth with bay leaves and rosemary to your taste, and some salt. Keep the broth nearly boiling at all times!
- Heat the olive oil in a saucepan. Sauté the onion in it.
- Add the rice and let it cook for 2 minutes, stirring to give it a "pearly" appearance.
- Deglaze with the white wine.
- As the rice absorbs the liquid, add a ladle of broth at a time. Continue cooking, stirring, like this, always adding a ladle of broth gradually, until the rice is cooked!
- Add the spinach sprouts and the sun-dried tomatoes cut into strips.
- Turn off the heat, then add the nutritional yeast and soy cream. Season with salt and pepper.
NotesWhat makes this dish a success is the seasoning, so don't hold back ;) And the creaminess! Add a little more cream or soy milk to taste. If you want, while the risotto is cooking, you can make some walnut parmesan! In a blender, blend cashews or sunflower seeds, or walnuts... with nutritional yeast and salt! You can also add garlic powder. It will be a great mix to sprinkle over your risotto!
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Creamy Vegan Risotto with Sun-Dried Tomatoes
Ingredients
- -round rice 240 (g)
- -onion 1
- -white wine 125 (mL)
- -vegetable broth 1.5 (L)
- -olive oil 2 (tbsp)
- -dried tomatoes 10
- -spinach sprouts 1 (handful)
- -nutritional yeast 50 (g)
- -soy cream 250 (mL)
- -bay leaf
- -rosemary
- -salt
- -pepper
Steps
Steps
- Peel the onion and chop it into small cubes.
- In a saucepan, heat up the vegetable broth with bay leaves and rosemary to your taste, and some salt. Keep the broth nearly boiling at all times!
- Heat the olive oil in a saucepan. Sauté the onion in it.
- Add the rice and let it cook for 2 minutes, stirring to give it a "pearly" appearance.
- Deglaze with the white wine.
- As the rice absorbs the liquid, add a ladle of broth at a time. Continue cooking, stirring, like this, always adding a ladle of broth gradually, until the rice is cooked!
- Add the spinach sprouts and the sun-dried tomatoes cut into strips.
- Turn off the heat, then add the nutritional yeast and soy cream. Season with salt and pepper.
NotesWhat makes this dish a success is the seasoning, so don't hold back ;) And the creaminess! Add a little more cream or soy milk to taste. If you want, while the risotto is cooking, you can make some walnut parmesan! In a blender, blend cashews or sunflower seeds, or walnuts... with nutritional yeast and salt! You can also add garlic powder. It will be a great mix to sprinkle over your risotto!