Vegan Risotto Bolognese
Servings: 6
Cooking Time: circa 45 minutes
Ingredients
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
- In a small saucepan, gently heat the vegetable broth over a low heat and keep covered.
- 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.
- Pour in the red wine, stir, and then add the salt and pepper, stirring until the rice has absorbed the red wine.
- 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.
- Pour in the jars of vegetable Bolognese sauce, making sure everything is evenly mixed.
- Add one further cup of broth, stirring until all absorbed.
- 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.
- Stir in the cashew cream.
- Serve hot and for a real spoonful of creamy decadence, finish with a grating of vegan parmesan. Delizioso!
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