Vegan Corn and Tomato Risotto
This Vegan Corn and Tomato Risotto is rich and creamy. Don't let the name fool you, it's actually pretty easy to make and doesn't require a lot of time or ingredients. The creamy rice dish helps highlight your favorite vegetables.
Materials
no "chicken" broth
- 4 cups water
- 2 tsp no "chicken" bouillon
- 1 tsp mushroom seasoning
- 1/4 tsp oil
Risotto
- oil for sauteeing
- 1/2 onion, finely minced
- 2 garlic cloves, minced
- 1/2 cup alborio rice
- 2 tbsp non-dairy milk
- 1/4 cup dry white wine
- 4 tbsp vegan butter
- 1/4 cup Vegan parmesan I use the Follow the Heart brand
- 1/4 cup corn kernels
- 1/4 cup sliced cherry tomatoes
- salt to taste
Instructions
- Make the broth by adding all the ingredients to a pot and mix on medium heat until combined. Keep warm.
- In a pan, heat the oil and add the onion and garlic. Stir and cook until the onions are translucent. Add the rice and mix it in. Lightly fry the rice for a minute while stirring around.
- Ladle the broth in and stir to coat. Continue to stir until all the broth evaporates, then ladle in more of he broth.
- Repeat until the rice is almost cooked.
- Lower the heat and add the milk and white wine and stir it in. After that, stir in 4 tbsp of vegan butter, one tbsp at a time.
- Add handfuls of vegan parmesan, until the risotto thickens and becomes creamier.
- Add the tomatoes and corn and stir in to coat. Serve hot with more vegan parmesan on top and fresh leaves of parsley.