Vegan Mexican Risotto

Instructions

1. Dice the onion and finely chop the carrots.
2. In a large, deep pan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and carrots, and sauté for about 5 minutes until the onion is translucent.
3. Add the vegan minced meat to the pan and cook for another 3-4 minutes, stirring frequently.
4. Add the arborio rice to the pan and stir for 1-2 minutes to toast the rice slightly.
5. Pour in the tomato puree and stir well to coat the rice.
6. Begin adding the vegetable broth, one ladle at a time, stirring constantly. Wait for each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is almost tender, add the drained and rinsed pinto beans, caraway, smoked paprika, and garlic powder. Stir well.
8. Continue cooking and stirring until the rice is creamy and al dente.
9. Taste and adjust the seasoning with salt as needed.
10. Remove from heat and let it rest for a couple of minutes.
11. Sprinkle with freshly chopped parsley before serving.
12. Serve hot and enjoy your Vegan Mexican Risotto!