Risotto de Tomate Vegano

Ingredientes

• 2 tbsp olive oil
• 1 medium onion (finely minced)
• 3 cloves garlic (thinly sliced)
• 1 tbsp tomato paste
• 2 tbsp White Miso paste (don't be afraid to add 2 heaping tbsp of Miso paste)
• 2 c cherry tomatoes
• 1 c Arborio rice
• 5 c vegetable broth
• 2 tbsp unsalted vegan butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 tbsp parsley (chopped)
• 1/2 c shaved vegan Parmesan (for serving)

Preparación

1. 1

   Heat olive oil in a large saute pan and over medium heat.

2. 2

   Add onion and cook stirring occasionally until onion is translucent and starts to brown, about 7 minutes. Stir in garlic and cook for 30 more seconds.

3. 3

   Add tomato paste and Miso paste and stir for 1 minute.

4. 4

   Add cherry tomatoes and cook for 2 minutes.

5. 5

   Stir in Arborio rice and toast stirring constantly for a few minutes. Ladle in 3 cups of vegetable broth, give everything a stir and simmer on a medium low heat until rice absorbs all liquid.

6. 6

   Continue adding broth, 1-2 ladles at a time until rice is fully cooked.

7. 7

   Stir in vegan butter, adjust salt and pepper if needed and remove pan from the heat.

8. 8

   Divide risotto among serving bowls, sprinkle with fresh parsley and Parmesan shavings and serve.