Step 1

Heat the broth in a small pot and leave covered over low heat to stay warm.

Step 2

Heat a second heavy bottomed large pot over medium heat and add the oil and garlic. Cook the garlic, stirring constantly, until just lightly golden in spots, about 30-60 seconds. Add the rice, and stir to coat in oil.

Step 3

Pour in the red wine, freshly ground black pepper, and 1/4 tsp of salt, more if you're using an unsalted or low sodium broth. Stir the rice until the red wine is absorbed, about 2-4 minutes. Turn the heat down to medium-low.

Step 4

Add hot broth by increments of about 1 cup and cook on medium low heat, stirring frequently until mostly absorbed, typically 5-7 minutes each. Continue until 3 cups of broth have been absorbed by the rice. Then add the 2 cups of bolognese and stir until it's evenly mixed. Then, add another cup of broth and stir until it's absorbed. At this point taste your risotto for doneness, and add another 1/2 to 1 cup of broth and cook, stirring until absorbed and the risotto is tender.

Step 5

Lastly add 1/2 cup of cashew cream and stir in to the risotto. Taste and add salt and black pepper as desired.

Step 6

Serve warm with a little vegan parmesan if desired.