Course: first

Difficulty: easy

Portions: 4

Time: 10′ prep. 45′ cooking

200 gr of vialone nano rice
(other types of rice for risotto are also good)
1/2 lt di vegetable broth
1/2 glass of Grappa Vegan
Olive oil to taste
Salt to taste
Garlic to taste
1 tablespoon of cream or soya yoghurt
2 tablespoons of vegan Parmesan cheese
Bran powder for sprinkling


Step 1

 In a saucepan, brown the whole garlic cut with a knife in a thin trickle of oil over low heat. After 2 minutes add the rice and toast it while stirring adding another two or three tablespoons of oil until it’s translucent.

Step 2

Add the grappa and raise the flame to evaporate the alcohol. When the rice is dry, cover with vegetable broth and put the lid on. Stir occasionally and add broth as it is absorbed by the rice until it’s cooked.

Step 3

Once the rice is cooked, turn off the heat and stir in a tablespoon of cream or soy yoghurt. Add the vegan Parmesan cheese and salt. Before serving, stir in the garlic and sprinkle with bran powder.