Serves: 4
Preparation time: 30 minutes
Cooking time: 90 minutes
Total time needed: 120 minutes
Ingredients
For the vegetable stock:
1 carrot
1 fennel bulb
1 onion
1 stick of celery
1 bunch of parsley
3 tbsp olive oil
Salt
For the risotto:
300 g risotto rice
2 shallots, finely chopped
2 tbsp olive oil
1 radicchio
4 sprigs of rosemary
300 ml red wine
1 tbsp vegan alternative to mascarpone
100 g vegan alternative to Parmesan
100 g vegan alternative to bacon, cubed
Pepper
From our assortment
INSTRUCTIONS
For the vegetable stock:
1. Peel the vegetables and wash the parsley. Then chop the veg into cubes or rings, and roughly chop the parsley.
2. Heat oil in a large saucepan, and sweat the vegetables in it for around four minutes over a high heat.
3. Pour in 1.5 litres of water, and mix in the herbs and salt. Bring everything to the boil, cover and let simmer for around an hour.
4. Strain through a sieve, and set aside for later.
For the risotto:
1. Sweat the shallots and the cubes of bacon alternative in olive oil in a saucepan. Add the rice, and sear while stirring until the grains are becoming translucent.
2. Cut the radicchio into fine strips, and add into the saucepan with two sprigs of rosemary (keep some for decoration). Pour in the red wine. The rice needs to absorb all the wine.
3. Now add the vegetable stock gradually, stir and let the liquid evaporate.
4. As soon as the rice is soft but the grains are still defined, take the saucepan off the hob. Stir in the alternative to mascarpone and most of the alternative to Parmesan. Cover, and leave to stand.
5. Scatter the remaining Parmesan alternative over the risotto. Garnish with a sprig of rosemary and freshly ground pepper, and serve hot.
