John Myers
Ingredients for 3 servings:
- 200 g rice (risotto rice)
- 300 g plum(s), fresh or from the jar, unsweetened
- 1 m.-sized onion(s)
- 100 g nuts (cashews or walnuts)
- 250 ml red wine, vegan, dry
- 750 ml vegetable broth, vegan
- possibly chili
- possibly mint
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes
simple, sweet, vegan risotto
Finely chop the onion and fry in a little hot oil. If you like it spicy, you can also add chili. Add the risotto rice. Sauté over medium heat for 1-2 minutes, stirring, until translucent. Meanwhile, chop the cashew nuts and add about 2/3 of the nuts to the pan. Add the red wine and simmer until it has evaporated. Set aside the vegetable stock. When the red wine evaporates, add a little more vegetable stock so that the rice is covered. Allow the liquid to evaporate again. Repeat until the rice is cooked. Be sure to stir frequently! After about 15-20 minutes, check whether the rice is almost cooked (it shouldn’t be completely soft, but should still have a bit of a bite when served!). If it is, add the prunes and simmer for another 5 minutes, stirring. Sprinkle the remaining chopped cashew nuts over the risotto. If you like, you can also add some chopped mint.
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