Vegan Risotto Al Limone

Instructions

1. Step 1

   Finely chop the onion, mince the garlic, and chop the parsley. Keep each prepared ingredient separate.

   Cookware: Chef Knife, cutting board

2. Step 2

   Pour the vegetable stock into the small saucepan and bring it just to steaming over medium heat. Reduce to low heat and keep it hot.

   Timer: 5 min (fixed)

   Cookware: small saucepan

3. Step 3

   Heat 2 tbsp (30 ml) olive oil in the large saucepan over medium heat. Add the onion and cook until soft and translucent without browning.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 120.0 gr Yellow Onion

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the Arborio rice and stir until every grain is glossy and the edges look slightly translucent.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

6. Step 6

   Pour in the wine and cook over medium heat, stirring, until it is almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

7. Step 7

   Add the hot stock one ladle at a time over medium heat, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue until all the stock is incorporated and the rice is creamy but still slightly firm at the center.

   Timer: 20 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: ladle, large saucepan, small saucepan, wooden spoon

8. Step 8

   Remove the saucepan from the heat. Stir in the vegan butter, nutritional yeast, and remaining 1 tbsp (15 ml) olive oil until glossy and emulsified.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 25.0 gr Nutritional Yeast, 40.0 gr Vegan Butter

   Cookware: large saucepan, wooden spoon

9. Step 9

   Finely grate the lemon zest directly into the risotto, then squeeze in the lemon juice. Add the salt and black pepper and stir thoroughly.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 2.0 piece Lemon

   Cookware: Fine grater, large saucepan, wooden spoon

10. Step 10

    Fold in the parsley, cover, and let the risotto rest briefly before serving immediately.

    Timer: 2 min (fixed)

    Ingredients used: 15.0 gr Flat-Leaf Parsley

    Cookware: large saucepan, wooden spoon