Risotto is serious, Italian comfort food. Have you ever tried it? Although it’s insanely creamy, there’s no cream involved as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture. While risotto traditionally relies on butter and cheese for flavor, it’s easily made vegan when you substitute vegan butter and vegan parmesan cheese – my go-to topping for everything these days.Preparation Time: 45 – 60 Minutes
- 2 cups arborio rice
- 6 shallots, diced
- 1 1/2 cups mushroom sliced
- 1/2 cup dry cider or white wine
- 1/4 cup sun-dried tomatoes
- Handful parsley chopped
- 5 cups boiling water
- 1 vegetable stock cube
- 1/2 cup vegan cheese grated
Boil the water and add in the vegetable stock.
Saute the shallots in a little oil.