Vegan risotto with tomato
“Risotto alla Pizzaiola”
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Medium
Ingredients
-
320
g
Carnaroli rice
-
400
ml
Mutti tomato puree
-
2
cloves
garlic
-
2
tablespoons
extra virgin oil
-
half
glass
white wine
-
a pinch
oregano
-
40
g
vegetable butter or margarine
-
50
g
grated aged vegan cheese
-
a pinch
salt
Vegetable Broth
-
2
l
water
-
2
carrots
-
1
celery stalk
-
1
peeled onion
-
a pinch
salt
For decoration
-
50
g
capers
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Vegan risotto with tomato: Method
- Prepare the broth. In a pot, combine carrots, celery, onion, salt, and about 2.5 liters of water. Then, ignite the flame and let the broth simmer for at least 30 minutes over medium heat.
- In a large skillet, heat 2 tablespoons of extra virgin olive oil, add two unpeeled garlic cloves, and let the oil infuse for a few minutes.
- Add Mutti tomato puree, reduce the heat, and let it cook for 5 minutes with the lid on. Towards the end of cooking, add a sprinkle of dried oregano and salt to taste.
- Heat a large saucepan, then add the rice and let it toast for a few minutes. The rice will be toasted when it appears translucent.
- Deglaze with white wine, then let the alcohol evaporate while stirring continuously.
- Now cover the rice with the hot broth and, while stirring continuously, add broth as needed to bring the rice to the desired doneness.
- Halfway through cooking, add the previously prepared tomato sauce to the rice, preferably warm.
- Meanwhile, fry the capers in hot oil, drain them on paper towels, and set them aside.
- Once the rice is cooked, stir in the vegetable butter and a sprinkle of grated vegan cheese.
- Plate the risotto and decorate the surface with the fried capers, a sprinkle of dried oregano, and a drizzle of oil.
