Everything but the Kitchen Sink Risotto (Vegan)
1 cup (185 g) USA Arborio rice
1 large onion, finely minced
2 tbsp (30 mL) vegan butter
2 medium carrots, grated
1 tsp (5 mL) onion powder
1 tsp (5 mL) garlic powder
2 tbsp vegetable bouillon paste (omit if using broth)
4 cups water (or 4 cups vegetable broth)
½ lemon (2 tbsp / 30 mL) juiced
¼ cup vegan parmesan
1 cup grated smoked tofu (you could substitute cooked lentils for protein, or omit completely and add your protein on the side)
Salt & pepper to taste
In a heavy bottom large pan, toast the rice over medium heat until fragrant and you start to see the some light browning on the rice as it toasts. Continue to stir the rice until it’s fairly evenly toasted, about 5 minutes. Add in the finely minced onion and vegan butter and stir well, cooking the onion until translucent.
Add the carrots, bouillon paste (don’t add this if you’re using vegetable broth instead), onion powder and garlic powder, and stir to combine and let the carrots release some liquid. Continue stirring and cooking for about 2 minutes, then add 1 cup of the liquid.
Cook and stir so the rice doesn’t stick to the bottom, and let some of the liquid cook out. Continue to stir and cook, adding liquid one cup at a time until you get your desired consistency. Towards the end, add the lemon juice, vegan parmesan, and grated smoked tofu and stir to heat everything through. The rice should be completely cooked through and it should be creamy like oatmeal. If you prefer it to be thicker, leave it as is, if you prefer a thinner consistency, add another ¼ cup of liquid (broth or water).
Season to taste with salt and pepper, and serve!