Risotto Caprese| Living North

Risotto caprese

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Risotto Caprese
Serves: 
1-2

2 tbsp olive oil
1 onion, finely chopped
1 tsp dried oregano
100g (3½oz/½ cup) arborio rice
100ml (3½fl oz/scant ½ cup) white wine (ensure vegan)
200ml (7fl oz/generous ¾ cup) hot vegetable stock
6 soft sundried tomatoes, drained of oil and roughly chopped
4 cherry tomatoes, halved
4 black olives, pitted and halved
6 tsp vegan cream cheese
Generous handful of fresh basil leaves, torn
Pinch of sea salt and black pepper

The magical results of this less-than-15-minute risotto are created in a pressure cooker

Add the olive oil and onion to a pressure cooker over a medium–high heat, and soften the onion for 2–3 minutes, without the lid on at this stage.

Add the oregano and rice, and coat fully in the onion mixture until the edges of the rice become transparent, stirring constantly.

Pour in the wine and simmer for 2–3 minutes until absorbed.

Pour in the vegetable stock and stir through, then close the lid on the pressure cooker. Bring the pan up to high pressure and cook for 5 minutes, then release the pressure quickly, as per the manufacturer’s instructions.

Reduce the heat to low and stir through the sundried tomatoes, cherry tomatoes and black olives, heating them through for 1 minute. Serve in a large bowl and spoon over the vegan cream cheese, pushing teaspoon-sized amounts into the rice, allowing it to gently melt through.

Scatter with the basil leaves and season with sea salt and black pepper to taste.

15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones

 

Published in: July 2018

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