Creamy Caramelised Onion Risotto
A satisfyingly silky risotto featuring deeply caramelised onions for incredible depth of flavour. This glossy dish balances sweetness with a zesty, cheesy plant-based emulsion, ensuring a perfect bite and creamy finish without any dairy. Ideal for a store-cupboard dinner that tastes like gourmet comfort food.
Instructions
- 1
In a heavy saucepan, melt plant based butter (30 g) and olive oil (1 tbsp) over medium heat. Add the crescent-sliced onions (3 white) and fry for 15 minutes, stirring occasionally and adding a splash of water if dry, until golden brown and sweet.
- 2
Transfer the caramelised onions to a plate. In the same pan, add the remaining olive oil (1 tbsp) and the finely chopped onions (3 white). Sauté until soft without browning.
- 3
Stir in garlic cloves (3 clove) and cook for 2 minutes. Meanwhile, bring vegetable stock (1 litre) to a simmer in a separate pot.
- 4
Add risotto rice (220 g) to the pan, stirring to toast for a minute. Add the stock one ladle at a time, allowing each to be absorbed before adding the next. Continue until the rice is al dente.
- 5
In a jar, combine soy milk (70 ml), tapioca starch (1 tbsp), nutritional yeast (2 tbsp), and lemon juice (1 tsp). Shake well to emulsify.
- 6
Fold the caramelised onions back into the rice along with red pepper flakes (0.25 tsp), sea salt (1 pinch), and black pepper ground (1 pinch).
- 7
Reduce heat to low and pour in the tapioca mixture. Stir for 1 minute until glossy and creamy. Serve topped with fresh chives (1 handful) and vegan parmesan (1 tsp).
Nutrition Facts
Per portion