Peel the onion and cut into small cubes. Peel and chop also the garlic cloves.
Heat up vegan butter (or olive oil) in a wide saucepan. Fry the onions and garlic until glossy for about 2-3 minutes.
Add risotto rice and simmer for a further 1 minute while stirring. Then deglaze with white wine and cook briefly while stirring frequently.
Reduce the heat to medium and add some vegetable stock. Cook the risotto for about 12-15 minutes. Meanwhile, gradually add vegetable stock and pureed tomatoes and stir constantly. Finally, stir in chopped dried tomatoes and some coconut milk (or plant-based cream / milk) as desired.
Once the rice is al dente and the risotto is creamy, season with the spices and a little sugar to taste. Halve the cherry tomatoes and stir in gently. *
Serve the risotto with vegan parmesan or nutritional yeast flakes as desired.
Enjoy your meal!
Instead of coconut milk, you can also use other plant-based cream or vegan cream cheese. For a leaner version, plant-based milk is also great.
You can either serve the tomatoes fresh or roasted. To roast them, simply spread the tomatoes on a baking sheet. Brush with a little oil and grill for about 8-10 minutes at 180 ° C in the oven.
Nutrition is calculated automatically and should be used as estimate.