Name: Creamy Vegan Risotto with Roasted Vegetables
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 5 cups cut or cubed vegetables ((see Note)); 2 tbsp olive oil; 5 cups vegetable broth; 2 tbsp vegan butter; 1 null shallot, chopped small (or half a sweet onion); 3 cloves garlic, minced; 1.5 cups arborio rice; 0.5 cup dry white wine; 1 tsp finely chopped fresh sage; 1 tsp finely chopped fresh thyme; 1 cup shredded vegan parmesan cheese ((I used Violife)); null null salt (to taste); null null black pepper (few shakes); null null chopped parsley (optional for garnish)

Instructions

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1

Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the cut or cubed vegetables (5 cups). Drizzle with olive oil (2 tbsp) and sprinkle with [salt], then bake for 20-30 minutes until tender and lightly browned. While the vegetables bake, make the risotto on the stovetop.
2

Heat the vegetable broth (5 cups) in a large pot over medium-low heat until warm, but not boiling. This is for adding to the risotto, and it needs to be warm.
3

In a large sauté pan over medium heat, add the vegan butter (2 tbsp) and let it melt. Now add the shallot (1) and cook for 2-3 minutes, then add the garlic (3 cloves) and cook for 1 more minute. Add the arborio rice (1.5 cups) and stir to coat with the butter, sautéing for about 2 more minutes.
4

Next, add the dry white wine (0.5 cup) and stir constantly until the wine is fully absorbed. Stir in the finely chopped fresh sage (1 tsp) and finely chopped fresh thyme (1 tsp).
5

Add 0.5 cup of the warm [vegetable broth], and stir until absorbed. Continue adding 0.5 cup [vegetable broth] at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente (tender, yet slightly chewy), about 20-30 minutes. The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly.
6

Once all the liquid is absorbed, remove from heat and stir in the shredded vegan parmesan cheese (1 cup). Add [salt] and [black pepper], to taste.
7

To serve, place in bowls and add a good serving of roasted vegetables, as well as a sprinkle of [chopped parsley] and more [vegan parmesan], if desired. Enjoy!