By the Gracious Vegan
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