prep Time: 10 Min
Olive oil Onion Garlic cloves Japanese rice Dry white wine Vegetable broth Vegan butter Tamari soy sauce Smoked salmon
cook Time: 30 Min
Ingredients
Heat up the broth in a saucepan.
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Heat up the olive oil in a large pan. Cook the onion and garlic together until lightly browned.
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Add in the rice and cook for 1 minute to coat the kernels with oil. Then pour in the wine and scrape off burned bits at the bottom.
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Add one cup of broth to the rice. Once the liquid is absorbed, add one more cup. Keep adding broth one cup at a time until the rice is al dente soft.
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Mix in the vegan butter and tamari soy sauce.
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Mix the salmon into the risotto gently. Garnish with scallions, pepper and roasted sesame (optional).
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