Sun Dried Tomato Risotto

By the Gracious Vegan

Sun Dried Tomato Risotto.JPG

I adapted this from a recipe that came with a jar of Bella Sun Luci sun dried tomatoes. The nutritional yeast really does substitute well for the Parmesan cheese. I make this dish for guests often, and I haven’t met anyone who hasn’t gobbled it up. You’ll need to plan to be standing at or near the stove for 30-35 minutes once your ingredients are ready to get that perfect risotto texture. It’s worth it.

Mix stock and water together in a saucepan and keep the mixture warm, on low.

  • 3 cups of vegetable stock
  • 3 cups of water

Heat olive oil in a large saucepan or small Dutch oven over medium heat.

  • 3 Tablespoon of olive oil

Add onion and garlic and sauté until translucent, about 5 minutes.

  • 1 medium onion, chopped
  • 2 cloves of garlic, pressed or minced
  • 1 cup chopped mushrooms, optional

Add dry risotto to onion mixture and continue to sauté for about 2 minutes until rice is crackling and turning brown.

  • 1 cup of risotto

Add 1 cup of the combined stock-water liquid along with salt and pepper, stirring constantly until all moisture has been absorbed.

  • 1.25 teaspoon of salt
  • 1/4 teaspoon ground pepper

Add sun dried tomatoes, basil and parsley.

  • 1/2 cup of sun dried tomatoes, drained and chopped (or if using dried, reconstitute in hot water for 15 minutes beforehand, drain, and chop)
  • 1/4 cup of freshly chopped basil
  • 1 Tablespoon of fresh parsley

Continue adding 1 cup of liquid at a time and stirring until absorbed.

The risotto should be tender and slightly firm in the center with a creamy sauce.

Stir in nutritional yeast (if desired) and serve.

  • 2 Tablespoons nutritional yeast 

 

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