Herb & Onion Risotto
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 5 cups vegan vegetable stock
  • 125ml dry white wine
  • 3 tbsp olive oil
  • 1 onion chopped finely
  • 2 gloves of garlic crushed
  • 1½ cups arborio rice
  • 1 tbsp nutritional yeast (you can buy at health food shops )
  • 1 tbsp vegan margarine
  • 1 tbsp fresh oregano chopped
  • 2 tbsp fresh parsley chopped
  • sea salt & pepper to season
Instructions
  1. Put stock and wine in a saucepan and bring to the boil. Reduce heat and simmer until required.
  2. Heat oil over medium heat in heavy based pan and add onion and garlic. Cook for about 2 minutes or until onion is translucent and softening.
  3. Add rice stir well to combine with onion and garlic. Cook for 1 minute.
  4. Take the stock and wine mix off the heat. (I like to move the saucepan closer to the rice pan. I use a ladle to move the liquid into the rice pan and hold a small plate under the ladle to catch any drips. I then empty any drips on the plate into the rice pan as well. This just stops from getting wine and stock all over your stove top). Add liquid to rice 2 ladles full at a time, stirring constantly in between additions.
  5. Once the liquid is almost all absorbed into rice, add more liquid and continue until all liquid is used. At this stage your risotto will still have a small amount of liquid but not really runny.
  6. Turn off heat and stir in rest of ingredients.
Recipe by my vegan plate at https://www.myveganplate.com/herb-onion-risotto/