Vegan Risotto With Sun Dried Tomatoes Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat vegetable broth over medium heat.
• STEP 2.In a separate pan, sauté onions and garlic until translucent.
• STEP 3.Add arborio rice to the pan and stir until coated in the onion mixture.
• STEP 4.Gradually add the vegetable broth to the rice, stirring constantly until the liquid is absorbed.
• STEP 5.Continue adding the broth and stirring until the rice is cooked al dente.
• STEP 6.Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
• STEP 7.In a blender, combine soaked cashews, nutritional yeast, lemon juice, and water to make a creamy sauce.
• STEP 8.Pour the cashew sauce into the risotto and stir until well combined.
• STEP 9.Season with salt and pepper to taste.
• STEP 10.Serve the vegan risotto with sun-dried tomatoes hot and garnish with fresh basil leaves.

Cooking Tips

• Make sure to stir the risotto constantly to prevent it from sticking to the pan.
• Soak the cashews in water for at least 4 hours or overnight to ensure a smooth and creamy sauce.
• Feel free to add other vegetables such as spinach or mushrooms for added flavor and texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a pan over medium heat until warmed through.
• Serve the vegan risotto with sun-dried tomatoes as a main dish or as a side dish with a fresh salad.