Name: Creamy Caramelised Onion Risotto
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Cuisine: italian
Ingredients: 3 null white onions (medium, one finely sliced, two sliced into crescents); 30 g plant based butter (vegan butter); 2 tbsp olive oil (divided); 3 clove garlic cloves (peeled and crushed); 220 g risotto rice (Arborio); 1 litre vegetable stock (boiling hot); 0.25 tsp red pepper flakes (chilli flakes); 70 ml soy milk (unsweetened); 1 tbsp tapioca starch (for thickening); 2 tbsp nutritional yeast (nooch); 1 tsp lemon juice (freshly squeezed); 1 pinch sea salt (flaky); 1 pinch black pepper ground (crushed); 1 handful fresh chives (finely chopped); 1 tsp vegan parmesan (for topping)

Instructions

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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).