feed me vegan
Recipe: Risotto with Red Wine and Onion
Italian dishes made with only plant-based ingredients are easier to prepare than many people think. After all, Italian cuisine is already largely based on vegetables. Luna Trapani demonstrates this in her new cookbook Veganista. The book contains 60 recipes for delicious Italian vegan dishes, such as this risotto with red wine and onion.
door Lauretta Baarends
How to make risotto with red wine and onion
- Bring the vegetable stock to the boil. Lower the heat and let the stock simmer.
- Heat the olive oil in a deep non-stick pan. Once the oil is hot, sauté the garlic, onion and rosemary until translucent and lightly golden brown.
- Add the rice. Fry it for 30 sec. to toast the rice slightly. Deglaze with the balsamic vinegar and red wine.
- Once all the wine has been absorbed by the rice, add 200 ml of hot vegetable stock. Continue adding portions of hot stock while stirring constantly. Make sure the rice has completely absorbed the stock before adding the next portion.
- This process takes approx. 15–20 min. Taste to check whether the rice is al dente before continuing.
- Remove the pan from the heat. Stir the nutritional yeast flakes and cream into the rice. Divide the risotto between two plates or bowls. Garnish with some rosemary and black pepper.
Title: Veganista
Author: Luna Trapani
Price: €25,99
Publisher: Terra
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