Vegan Pizzaiola Risotto

Preparation

1. STEP 1 OF 9

   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

2. STEP 2 OF 9

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

3. STEP 3 OF 9

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

4. STEP 4 OF 9

   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

5. STEP 5 OF 9

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

6. STEP 6 OF 9

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

7. STEP 7 OF 9

   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

8. STEP 8 OF 9

   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

9. STEP 9 OF 9

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

General Information

Analysis

Macronutrients (100 gr)