Vegan pizzaiola risotto

In a large pot bring 1 liter of water to a boil, add the vegetables to prepare the broth and a little tamari sauce to flavor it

With a blender, finely chop the onion and garlic cloves. Cut the vegan mozzarella into cubes and set it aside

Drain the capers, rinse them under running water to remove excess salt, and cut the olives into slices

In a large pan, drizzle in some extra virgin olive oil, then add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent

Pour the rice into the pan and toast it for a couple of minutes, stirring continuously to prevent it from sticking

Add the peeled tomatoes to the pan, crushing them with a spoon. Let cook for 5 minutes, stirring occasionally

Pour a ladleful of hot broth over the rice and stir. Continue adding the broth, one ladle at a time, waiting until it has been completely absorbed before adding more

Continue cooking for about 15-18 minutes (depending on the type of rice you use), or until the rice is cooked but still al dente

Once cooked, add the vegan mozzarella, black olives, capers, oregano and broken-up fresh basil. Mix well to combine the ingredients and melt the mozzarella