Risotto With Sun-Dried Tomatoes

4.3 (2 reviews)

3 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
3 cups water
1 onion, finely diced
2 cloves garlic, minced
3 Tbsp. olive oil
1 cup rice
1/4 tsp. freshly ground black pepper
1/2 cup oil-packed sundried tomatoes, drained and chopped
1/4 cup fresh basil, chopped
1 Tbsp. fresh parsley, chopped
2-3 Tbsp. nondairy parmesan “cheese” (try Soyco’s Soymage at galaxyfoods.com)

• Mix broth with water and set aside.
• In a large saucepan over medium heat, sauté the onion and garlic in the olive oil until translucent. Add the rice and sauté for 3 to 4 minutes, stirring constantly, until the rice crackles and starts to brown.
• Add 1 cup of the broth/water mixture and the pepper, stirring constantly until all moisture is absorbed—about 5 minutes. Add the sundried tomatoes, basil, and parsley.
• Continue adding 1 cup of liquid at a time, stirring constantly until all moisture is absorbed before adding the next cup. When the final cup of liquid is absorbed, the rice should be slightly firm but tender, not crunchy.
• Stir in the nondairy parmesan “cheese” and serve.

Makes 4 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind