Vegan risotto with caramelized onions

Name: Vegan risotto with caramelized onions
Prep time: 45 min
Total time: 45 min
Yield: 2
Cuisine: italian
Ingredients: 1.25 cups risotto rice; 3 onions; 0.4 cup vegan white wine; 3 cups vegetable broth; 2 tbsp plant-based butter; 1 tbsp olive oil; 2 cloves garlic; 0.5 lemon; 0.3 cup unsweetened plant-based milk; 2 tbsp nutritional yeast; salt; pepper; thyme (for serving); chili flakes (for serving); olive oil (for serving)

Based on 18 ratings

In app

Carolin Roitzheim

Food Editor at Kitchen Stories

"With this recipe you can whip (or rather stir) up a restaurant-grade dinner using ingredients from your pantry. I drew inspiration for this recipe from the plant-based cooking expert Richard Makins's "School Night Vegan". Risotto comes from Italy and classically consists primarily of round-grain rice, broth, and Parmesan cheese as its base. But this vegan version is by no means less flavorful or creamy. The Italian rice porridge makes use of the high starch content of the round rice grains anyway, and a mixture of plant-based milk and nutritional yeast helps achieve the perfect consistency and a wonderfully aromatic flavor. Of course, you can apply this trick for our other risotto recipes and try making them vegan, too. Important: Make sure to use hot broth! The risotto will stop cooking as soon as cold liquid hits the warm rice."

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

risotto rice

onions

100 ml

vegan white wine

700 ml

vegetable broth

2 tbsp

plant-based butter

1 tbsp

olive oil

2 cloves

garlic

lemon

70 ml

unsweetened plant-based milk

2 tbsp

nutritional yeast

salt

pepper

thyme (for serving)

chili flakes (for serving)

olive oil (for serving)

Utensils

knife, cutting board, large pot, cooking spoon, fine grater, citrus press, 2 bowls, whisk, ladle

Nutrition per serving

Cal853

Fat22 g

Protein22 g

Carb140 g

Step 1/5
- 3 onions
- 2 tbsp plant-based butter
- 1 tbsp olive oil
- knife
- cutting board
- large pot
- cooking spoon
Finely dice one-third of the onions and cut the remaining onions into wedges. Heat and melt plant-based butter and olive oil in a large pot. Add onion wedges and cook over medium heat until caramelized, approx. 15 min, stirring occasionally. Be careful not to burn them.
Step 2/5
- 2 cloves garlic
- ½ lemon
- 70 ml unsweetened plant-based milk
- 2 tbsp nutritional yeast
- fine grater
- citrus press
- bowl
- whisk
While onions are caramelizing, finely chop garlic. Zest and juice the lemon. In a small bowl, combine lemon juice with plant-based milk and nutritional yeast, mix well and set aside.
Step 3/5
- 250 g risotto rice
- salt
- bowl
Salt the caramelized onions, and remove them from the pot without the fat. Place onions in a bowl, cover, and set aside. Add diced onions to the pot, and sauté until translucent, for approx. 1 min. Then add garlic and continue to sauté until fragrant, for approx. 1 min. Add risotto rice and sauté for approx. 2 min.
Step 4/5
- 100 ml vegan white wine
- 700 ml vegetable broth
- ladle
Deglaze the rice with vegan white wine. Gradually add hot broth ladle by ladle and stir. Always add just enough liquid to cover the rice. Repeat until the broth is used up. Simmer for a total of approx. 18–20 min. on medium-low heat, stirring, until the risotto is creamy but the rice still has a bite.
Step 5/5
- salt
- pepper
- chili flakes (for serving)
- thyme (for serving)
- olive oil (for serving)
Return caramelized onions to the pot, saving some for serving. Reduce heat and add yeast mixture and continue to cook while stirring until creamy. Season with salt and pepper to taste. Divide among plates and garnish with caramelized onions, lemon zest, thyme, and chili flakes and drizzle with a little olive oil, if desired. Serve immediately.
Enjoy your meal!