Vegan Corn Risotto | margauxfood.ca

Ingredients

• 1/4 cup (60 ml) olive oil
• 1 clove garlic, minced
• 1 teaspoon (5 ml) paprika
• 3 tablespoons (45 ml) olive oil
• 1 small white onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon (5 ml) finely chopped fresh thyme
• 1/4 teaspoon (1.25 ml) hot pepper flakes
• 1 1/2 cups (315 g) arborio rice
• 1/2 cup (125 ml) white wine
• 3/4 teaspoon (3.75 ml) salt
• 7 cups (1.75 L) vegetable or chicken broth
• Kernels from 6 ears of cooked corn
• 1 cup (250 ml) plant-based cream
• 1/3 cup (30 g) vegetable Parmesan cheese
• Pepper, to taste (I recommend a generous amount!)
• 1/3 cup (15 g) finely chopped fresh parsley