Risotto à la Miranda

Ingredients for 2 servings:

• 800 ml vegetable broth, strong
• 250 g risotto rice
• 2 tbsp butter, vegan or margarine
• 1 m.-large onion(s), red
• 3 garlic cloves, fresh
• 1 stalk(s) Celery
• 100 g tomatoes, dried in oil
• 100 g baby spinach
• 1 spring onion(s)
• 50 ml soy cream (Soy Cream Cuisine)
• e.g. cheese substitute (vegan Parmesan)
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegan vegetable risotto

Keep the vegetable stock warm in a separate pot. Chop the onion, cut the celery into small pieces, slice the sun-dried tomatoes, and slice the spring onion into rings (separating the white and green parts). Wash and clean the baby spinach. Melt the margarine in a saucepan and sauté the onions over high heat until translucent. After about 3 minutes, add the risotto rice and press the garlic cloves into the pot. Sauté for a little longer while stirring, then deglaze with a ladle of vegetable stock. Reduce the heat and add more vegetable stock to the pot a little at a time, ensuring the rice is always just covered. After 10 minutes of cooking, add the celery pieces and the white parts of the spring onions. Continue ladling the vegetable stock until the rice is tender but still has a slightly firm center. Then add the baby spinach, green spring onions, and sun-dried tomatoes. Stir for a few minutes until the spinach wilts. Then refine with soy cream and serve with vegan Parmesan and freshly ground pepper, if desired.