Description

This Vegan Caramelised Onion Risotto is a satisfyingly silky, creamy risotto with a deep, rich flavour. Featuring perfectly caramelised onions, tender arborio rice, and a smooth, glossy texture, this plant-based dish delivers the comforting indulgence of traditional risotto without any dairy. Enhanced with nutritional yeast and a luscious vegan parmesan topping, it’s an elegant and delicious meal perfect for vegan and vegetarian diets.

Ingredients

Vegetables and Aromatics

3 medium white onions
3 cloves garlic, peeled and crushed
Small bunch chives, chopped

Liquids & Stocks

1 liter vegetable stock (or vegan bouillon)
70 ml soy milk
2 tablespoons olive oil (divided)
30 g vegan butter

Rice and Starch

220 g risotto rice (Arborio)
1 tablespoon tapioca starch

Seasonings & Enhancers

¼ teaspoon red pepper flakes
2 tablespoons nutritional yeast
1 teaspoon lemon juice
Flaky salt and crushed black pepper, to taste
1 teaspoon vegan parmesan (for topping)

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Instructions

Prepare the onions: Peel all three onions. Slice one onion finely and set aside for later use. Slice the remaining two onions in half and then into thin crescents, keeping these separate from the finely chopped onion.
Caramelise the onion crescents: In a wide, heavy-bottomed saucepan over medium heat, melt the vegan butter with 1 tablespoon olive oil. Add the onion crescents, reduce heat to medium-low, and fry for 10 to 15 minutes, stirring occasionally and adding a pinch of salt halfway through. Add a few tablespoons of water if the onions start drying out. Cook until onions are golden brown and sweet smelling. Transfer to a small plate and set aside.
Sauté the finely chopped onion and garlic: Return the pan to medium heat and add the remaining tablespoon of olive oil. Add the finely chopped onion and sauté lightly for about a minute until soft but not browned. Add the crushed garlic and continue to fry for a few minutes, adding a splash of water if needed to prevent sticking.
Heat the stock: In a separate medium saucepan, bring the vegetable stock to a simmer over medium heat, then reduce heat to low to keep warm.
Cook the rice: Add the risotto rice to the pan with the onion and garlic. Gently toast the rice by stirring often for about a minute. Using a ladle, add enough warm vegetable stock to just cover the rice. Stir frequently and let it absorb the liquid almost completely before adding more stock. Repeat this process until all the stock is absorbed and the rice is creamy and al dente.
Prepare the vegan cream: In a clean jar, combine the soy milk, tapioca starch, nutritional yeast, and lemon juice. Shake vigorously until well mixed and set aside.
Finish the risotto: Once the rice is cooked, season the risotto with flaky salt, crushed pepper, and red pepper flakes to taste. Stir in the caramelised onions until evenly combined.
Add creaminess: Reduce the heat to low and pour in the soy milk mixture. Stir continuously until the risotto becomes smooth and glossy. Remove from heat immediately to prevent overcooking.
Serve: Spoon the risotto onto plates, garnish with chopped chives and a sprinkle of vegan parmesan, and serve warm.

Notes

Use a heavy-bottomed pan to ensure even cooking and prevent burning while caramelising onions.
Keep the vegetable stock warm throughout to maintain a consistent cooking temperature for the risotto.
If tapioca starch is unavailable, you can substitute with cornstarch, but this may slightly alter texture.
Adjust seasoning at the end to taste, as the nutritional yeast and vegan parmesan add umami.
For a nuttier twist, consider adding toasted pine nuts or walnuts as a topping.