Veganes Tomatenrisotto mit Cashew Parmesan

By j kinski

Vegan tomato risotto with cashew parmesan

Ingredients for 2 people:

  • 525ml sun tomato vegetable broth
  • 250g risotto rice
  • 80ml white wine
  • 50ml Soy Cuisine
  • 20g olive oil
  • 1 shallot
  • 80g cherry tomatoes
  • 100g cashew nuts
  • Sugar
  • Salt
  • pepper
  • Garlic

And so it goes:

  • Heat the oven to 150° (fan oven), take a tray and sprinkle it with a little salt and sugar. Halve the cherry tomatoes and place them cut down on the tray. Now put the whole thing in the slightly opened oven for 30 minutes (works great with a wooden spoon or something similar).
  • Roast the cashews in a pan without oil. Allow to cool and then grind finely in the food processor. Peel and chop your garlic clove and shallot into small pieces.
  • Heat a little oil in a pan and fry the garlic clove and onion until translucent. Add the rice and fry it for about 60 seconds until it starts to become translucent. Deglaze your rice with wine and half of the vegetable stock. Now let's start stirring!
  • Once your rice has absorbed the liquid, add the remaining vegetable broth. Stir constantly so that nothing burns. Once your rice has absorbed the liquid again, add more liquid if necessary and add the soy cuisine and season your delicious risotto with salt and pepper. Take the tomatoes out of the oven and add them to your risotto with the cashew parmesan.