Cheesy Vegan Risotto Recipes

VEGAN RISOTTO

Steps:

• Soak the dried mushrooms with one cup of hot water. Let it soak for about 5 minutes. Slice the fresh button mushrooms.
• Finely chop the onion.
• Drain the dried mushrooms and keep the liquid you soaked them in for later. Roughly chop them.
• Heat some oil in a large pan and sauté the onion for about 2-3 minutes until it becomes translucent.
• Add the mushrooms (fresh plus soaked) and the garlic and cook for 3 minutes on high heat. Add the rice and cook for another 2 minutes.
• Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add the water you soaked the mushrooms in. Turn down the heat to a simmer and slowly keep adding the vegetable broth, allowing each amount to be absorbed before you add the next. This will take about 15-20 minutes, depending on the rice you use. If needed add more vegetable broth.
• Meanwhile, make the roasted cherry tomatoes. Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices.
• Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes.
• Stir in the nutritional yeast, the white miso paste, and the almond butter. Season with salt and black pepper.
• Sprinkle with freshly chopped parsley and serve with the roasted tomatoes.

"CHEESY" VEGAN RISOTTO

Steps:

• Bring the vegetable broth to a simmer in a small sauce pan over medium-low heat.
• In a heavy-bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes.
• Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
• Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is a creamy consistency, about 20 minutes.
• Add the spinach, nutritional yeast and dairy-free soy margarine and stir until well combined. Add salt and pepper to taste and serve immediately.