Such a classic comfort dish – there’s no reason to miss out on a rich and creamy risotto just because we’re skipping the dairy. And here I’ve created something pretty special: a full-of-flavour risotto with the perfect texture – thick and luscious with every grain of rice holding its form, no mushy or soupy risotto here. It’s a bit of a science getting it right in the machine, but I’ve done all the work for you – just follow my steps and it’s set and forget. Topped with sweet and tangy caramelised onions, this is a meal to impress. Pairs beautifully with a fresh rocket, pear and walnut salad and a drizzle of balsamic reduction. If fresh figs are in season (autumn), they would also make a special addition to your accompanying salad... or even on top of your risotto!
Serves 4
+ soy free
Ingredients
White onions
Fine salt
Balsamic vinegar
Brown sugar
Garlic cloves
Arborio rice
Water
White wine
Nutritional yeast flakes
Tapioca starch
Chicken-style stock cubes or Chicken-style stock powder
Baby spinach
Frozen peas
Method
This recipe can be found on page 123 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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