Caramelised onion risotto

Caramelised onion risotto

Tags

Rice
risotto

Cook

Ingredients

  • 4 onions, thinly sliced
  • ¼ tsp salt
  • 1 tbsp brown sugar
  • 1 tsp balsamic vinegar
  • 2 shallots, finely diced
  • 1 litre vegetable stock
  • 30g vegan butter
  • 2 tbsp olive oil
  • 6 cloves garlic, crushed
  • 2 tsp thyme, chopped
  • 300g arborio
  • ½ cup dry white wine
  • ½ tsp red pepper flakes
  • 100ml vegan milk
  • 1 tbsp tapioca starch
  • 2 tbsp nooch
  • 1 tsp lemon juice
  • Chives
  • 1 tsp vegan parmesan

Steps

  1. Heat the pan with the butter over medium. Add the sliced onions and salt and reduce heat.
  2. Cook for 25 mins, stirring occasionally. If they get too dry add a splash of water to the pan.
  3. Add the sugar and vinegar, cook for another five minutes then set aside.
  4. Heat olive oil in the wok on medium. Add the shallot and garlic until fragrant.
  5. Place a saucepan over medium and add the vegetable stock. Bring to a simmer and then reduce to low.
  6. Add the arborio to the shallot and garlic. Toast the rice for a minute, stirring often.
  7. Pour in the wine and constantly stir until absorbed.
  8. Ladle in just enough stock to cover the rice. Cook until stock is just absorbed, stirring often.
  9. Repeat the process until all the stock is used or rice is cooked.
  10. Meanwhile put the milk, tapioca starch, nooch and lemon juice into a jar and shake well.
  11. Season the risotto with salt and pepper. Add the onions, chilli flakes and rosemary and stir to combine.
  12. Reduce the heat to low and add the tapioca starch mixture.
  13. Stir well until the risotto is smooth and creamy.