Risotto al ragù (vegan)

A rich plant based twist on a traditional Italian comfort food, combining creamy risotto with a hearty savory sauce.

Ingredients

• 480 g of arborio or carnaroli rice
• 100 g of textured soy protein
• 150 g of mixed vegetables for soffritto (celery, carrots, onions)
• 1 clove of garlic
• 1 tablespoon of mixed herbs
• 2 bay leaves
• 450 g of tomato passata
• 80 ml of red wine
• 3 tablespoons of soy sauce (gluten free if necessary)
• Vegetable broth
• 2 tablespoons of nutritional yeast
• 2 tablespoons of margarine

Method

1. Start by finely chopping the garlic and the vegetables for the soffritto, then heat a drizzle of oil in a pan, add the vegetables and herbs, and cook for at least 5 minutes.
2. When the vegetables have softened, add the textured soy protein, let it flavor for a minute, then deglaze with the red wine and soy sauce.
3. Complete the ragù by adding the tomato passata, cover with at least half a liter of boiling vegetable broth, and let it simmer on low heat with a lid for at least an hour, stirring occasionally and adding more broth if it becomes too dry.
4. Cook the rice, stir in the creaminess, and serve with a delicious vegan tip.