Vegan Pizzaiola Risotto

In a large pot, bring 1 liter of water to a boil, add the vegetables to prepare the broth and a little tamari sauce to flavor it

Finely chop the onion and garlic cloves with a mixer. Cut the vegan mozzarella into cubes and set aside

Drain the capers, rinse them under running water to remove excess salt, and slice the olives into rings

In a large pan, pour a drizzle of extra virgin olive oil, then add the chopped onion and garlic. Sauté over medium heat until the onion becomes transparent

Pour the rice into the pan and toast it for a couple of minutes, stirring continuously to prevent sticking

Add the peeled tomatoes to the pan, crushing them with a spoon. Let cook for 5 minutes, stirring occasionally

Pour a ladle of hot broth over the rice and stir. Continue adding the broth, one ladle at a time, waiting for it to be completely absorbed before adding more

Continue cooking for about 15-18 minutes (depending on the type of rice you use), or until the rice is cooked but still al dente

Once cooked, add the vegan mozzarella, black olives, capers, oregano, and chopped fresh basil. Mix well to combine the ingredients and melt the mozzarella