So the lovely people at Chicago Soy Dairy sent me some "Teese" vegan soy cheese to experiment with and I have to say I was pleasantly surprised.
3 teaspoons margarine, divided
1/3 cup diced onions
1 cup small diced red bell pepper
1 cup roasted New Mexico green chiles, well drained (We used Bueno Foods frozen New Mexico green chiles, thawed and drained in a sieve, adding any liquid to the above broth. If you have access to fresh fire-roasted green chiles, by all means use them!)
1 teaspoon chopped fresh cilantro
1 cup Arborio rice
1/3 cup dry white wine
1/2 a package Teese Nacho Cheese Sauce
Salt to taste
Freshly ground black pepper
Heat the stock in a saucepan and keep hot over low heat.
Heat 1 teaspoon margarine over medium heat in a small skillet or frypan. Add the onion and cook until it turns translucent, about 5 minutes. Add the red peppers and cook until tender crisp. Set aside.
In a separate pot, melt two teaspoons margarine, add rice, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.
Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. This is the time-consuming part of making risotto.
Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. After 15 minutes, add in the red peppers, onion and drained green chiles. Continue to cook.
The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes, maybe longer.
Stir in the Teese Nacho Cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
Divide the risotto into serving dishes and sprinkle with the chopped cilantro.