Vegan risotto with caramelized onions

Vegan risotto with caramelized onions

Based on 9 ratings
Carolin Roitzheim

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
250 g
risotto rice
3
onions
100 ml
vegan white wine
700 ml
vegetable broth
2 tbsp
plant-based butter
1 tbsp
olive oil
2 cloves
garlic
½
lemon
70 ml
unsweetened plant-based milk
2 tbsp
nutritional yeast
salt
pepper
thyme (for serving)
chili flakes (for serving)
olive oil (for serving)
MetricImperial

Utensils

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

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How-To Videos

how-to-caramelize-onions

How to caramelize onions

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

basic-risotto

Basic risotto

Nutrition per serving

Cal853
Fat22 g
Protein22 g
Carb140 g
  • Step 1/ 5

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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.
    • 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!

    Vegan risotto with caramelized onions

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