Vegan Risotto Bolognese

Servings: 6
Cooking Time: circa 45 minutes


5 cups vegetable broth
1 tbsp Prima Italia Organic 100% Italian extra virgin olive oil
2 cloves garlic, thinly sliced
1 ½ cups Just Natural Organic arborio rice
½ cup red wine (don’t let those remnants go to waste; or a good excuse to crack open a new bottle…)
Salt and pepper to taste
2 x 350g jars of Prima Italia Organic vegetable Bolognese sauce
½ cashew cream

How to Make it

  1. In a small saucepan, gently heat the vegetable broth over a low heat and keep covered.
  2. In a heavy-bottomed medium pot, heat the olive oil and the garlic. Once pungent and sizzling, add the arborio rice, coating it in the oil.
  3. Pour in the red wine, stir, and then add the salt and pepper, stirring until the rice has absorbed the red wine.
  4. One cup at a time, slowly add in 3 cups of the vegetable broth over a low to medium heat. Risotto demands constant stirring, so allow up to 8 minutes per cup or thereabouts, only adding the next cup once the previous liquid has been absorbed.
  5. Pour in the jars of vegetable Bolognese sauce, making sure everything is evenly mixed.
  6. Add one further cup of broth, stirring until all absorbed.
  7. Taste test to check whether the risotto is yet done. If not ready, add more broth in half cup increments until satisfied, stirring all the while.
  8. Stir in the cashew cream.
  9. Serve hot and for a real spoonful of creamy decadence, finish with a grating of vegan parmesan. Delizioso!