Dairy Free Parmesan and Saffron Risotto

Directions

Step 1

Chop up the onion finely and grate your Parmesan so it’s ready to go when you need it.

Step 2

Put a good 7 cups of vegetable broth in a pot and bring to a low simmer. Crumble up the saffron threads and add them to the stock.

Step 3

Grab a large, heavy bottomed pan and add 2 tablespoons of Pure. Melt the margarine on a medium to low heat and add the onions. Cook for 5 minutes until translucent but not coloured.

Step 4

Throw in the rice – it should sizzle. Stir the rice so it doesn’t burn. You are toasting the rice at this stage and it only takes a minute or two.

Step 5

Toasting the rice

Step 6

Now add the wine – I like Marsala but really any white wine will do as long as it’s got a decent flavour. The wine will sizzle. Give it all a good stir.

Step 7

It’s time to add the stock a ladle or ½ cup at a time. The stock needs to be absorbed before you put the next ladle in. This is where the stirring comes in. I don’t care what anyone else says, I say it needs constant attention or it doesn’t cook evenly. So commit to the task at hand and stay by your risotto. It shouldn’t be boiling away madly…but simmering away nicely. If it’s too hot then the outside gets mushy before the middle of the grains of rice are cooked.

Step 8

How much stock you use depends on whether you like your risotto slightly runny, or a bit more solid. I like this risotto runny so tend to use all the stock, and sometimes a bit more! This process takes a good 25 minutes or so. The rice should be cooked nicely but still have a bit of a bit – you don’t want mush!

Step 9

When the rice is cooked stir in 1 cup of Violife Parmesan and 2 tablespoons of Pure Sunflower margarine. Adjust seasoning and serve with the block of Parmesan so folk can put some more on top if they wish.