This is risotto for low-fridge days. In theory it should be made with Parmesan, but if you use another grating cheese it still works beautifully: at heart, it’s rice, butter and cheese doing their job.

Fun fact: Parmesan and Grana aren’t vegetarian cheeses!

Quick info

  • Servings: 2 people
  • Prep: 5 minutes
  • Cooking: 18–20 minutes
  • Tools: saucepan, ladle, wooden spoon, knife, chopping board

Ingredients

  • 160g (5.6 oz) rice (Carnaroli, Arborio or similar)
  • ½ white onion
  • hot vegetable broth to taste
  • 40g (1.4 oz) grated cheese
  • 25g (0.9 oz) vegan butter
  • salt to taste
  • pepper to taste (optional)

Method

  1. Onion base: finely chop ½ a white onion and let it soften in a saucepan with a drizzle of oil (or a small knob of vegan butter) over low heat, until soft and translucent. It shouldn’t colour.
  2. Rice: add the rice and stir for 1–2 minutes over medium heat.
  3. Cooking: cover the rice with hot broth and bring to the boil. Keep cooking over medium heat, adding more broth as it gets absorbed and stirring often.
  4. Salt: towards the end, taste and adjust the salt (remember the cheese already brings savouriness).
  5. Finish off the heat: when the rice is cooked but still loose and moist, not soupy, turn off the heat. Add 25g (0.9 oz) vegan butter and 40g (1.4 oz) grated cheese. Stir vigorously until glossy and creamy.
  6. Finish: add a grind of pepper if you like. Serve right away.