Sardinian risotto

Name: Sardinian risotto
Cuisine: European, Mediterranean, Italian
Ingredients: Drizzle of olive oil; risotto rice 500g; 700ml (3 cups) vegan vegetable stock (made from a cube/ powder, or see recipe on page 31); 4 tbsp Parmesan-style; FOR THE SAUCE; Olive oil; 1 small onion, finely chopped; 200g (1 cup) frozen vegan soy mince or vegan sausages, crumbled; 1 small glass of vegan red wine (about; 250ml (1 cup) passata; Sea salt

5 steps

Sardinian risotto is a hearty rice dish prepared by cooking the rice in a flavourful ragu-style sauce, which gives the rice a deep, rich flavour. Try cooking twice the amount and using half to make arancini, or my Aubergine Rolls on page 144.

Updated at: Thu, 21 Mar 2024 18:54:54 GMT

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Ingredients

4 servings

olive oil

500grisotto rice

700mlvegan vegetable stock

made from a cube/ powder

4 TbspParmesan-style

olive oil

1onion

small, finely chopped

200gfrozen vegan soy mince

or vegan sausages, crumbled

1 glassred wine

vegan

250mlpassata

sea salt

Instructions

Step 1

To make the sauce, heat the olive oil in a large saucepan over a medium heat, add the onion and gently sauté for a few minutes until softened. Add the mince or crumbled vegan sausages and fry for 10 minutes over a low heat until it has softened and slightly darkened. Pour in the wine and passata and stir, then simmer for 15 minutes.

Step 2

Heat some olive oil in a large saucepan over a medium heat. Tip in the risotto rice and stir, coating it in the oil and lightly toasting it for about 3 minutes.

Step 3

Add two ladles of stock into the rice and simmer until it has absorbed most of the liquid. Now add another ladle and repeat until you have used all of the stock.

Step 4

Now add the sauce mixture, stir and simmer for 10 minutes, stirring regularly, to make sure it doesn't catch on the base of the pan. Turn off the heat and leave to rest for 5 minutes.

Step 5

Sprinkle with Parmesan-style topping and serve.