RICES

Risotto

low carb vegan recipe

1 tbsp garlic flavored extra virgin olive oil
1 package konjac rice
1 tsp onion powder
1 tsp dried basil
1 tbsp minced garlic
⅓ cup grated parmesan cheese
¼ cup warm vegetable broth
¼ cup unsweetened cashew milk
Salt and pepper to taste
Fresh herbs if desired

For a more rice-like texture, dry bake the konjac rice for 15 minutes at 350°F/177°C on a parchment lined baking sheet (this is optional, and discussed in the intro section on Konjac).

Heat the oil at low or high simmer heat (lower than Low on my stove, which has High and Low Simmer notches past the Low setting, so this depends on your range top). Add the onion powder, basil and minced garlic and stir everything together with a silicon brush.

When you start to see little bubbles, add the konjac rice and stir everything thoroughly to make sure the konjac rice is well coated with the mixture. Cook for 2 minutes.

Add the salt and pepper, stir again, then add ¼ cup of the warm vegetable broth. Cook for 10 minutes, stirring occasionally, then add ¼ cup cashew milk, cook and stir for another 10 minutes.

Don’t worry if it looks a little liquidy because you will need that fluid to help melt the cheese. Add the grated vegan parmesan cheese, stir it in thoroughly and cook until it melts into a creamy coating, in around 5 minutes.

It’s ok to cheat a little and strain the risotto before you place it in bowls, if you have any residual wateriness you don’t like. Since you’re not using Arborio rice, you can be forgiven. Garnish with some fresh herbs if desired, and serve.