Vegan Risotto Recipe
arborio rice / artichoke hearts / sundried tomatoes / spinach / cashew parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth and keep it warm over low heat.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Cook the Rice
Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted. Then, add a ladleful of warm vegetable broth and stir continuously until the liquid is absorbed.
- 4
Add Remaining Ingredients
Continue adding the broth, one ladle at a time, stirring frequently until the rice is creamy and al dente (about 18-20 minutes). Stir in the artichoke hearts, sundried tomatoes, and fresh spinach during the last 5 minutes of cooking.
- 5
Finish and Serve
Once the rice is cooked to your liking, remove from heat and stir in the cashew parmesan. Season with salt and black pepper to taste. Serve warm.
