Vegan Risotto With Sun-Dried Tomatoes
A creamy and dairy-free vegan risotto, featuring sun-dried tomatoes, makes a satisfying main dish, optionally topped with plant-based cheese.
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Instructions
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Sauté onion and garlic in olive oil until soft, about 3 to 5 minutes.
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Add Arborio rice and cook, stirring continuously for 2 to 3 minutes until lightly browned.
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Stir in 1 cup broth or water with salt and pepper. Once absorbed, add another cup of broth or water, along with the tomatoes, basil, and parsley.
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Continue adding broth or water one cup at a time, stirring frequently, until the rice is fully cooked.
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Serve, optionally topping with plant-based cheese.
Nutritional Info (per serving)
Calories:
217 kcal
Carbohydrate:
24 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
3 g
Saturated Fat:
2 g
Sodium:
1188 mg
Sugar:
3 g
Fat:
13 g
Unsaturated Fat:
0 g