Vegan Risotto with Asparagus and Saffron

Ingredients

• 1 cup Arborio Rice
• 6 cups Vegetable Broth
• about 450 g Asparagus
• 1/2 medium Onion
• 1 clove Garlic
• 1/4 tsp Saffron Threads
• 2 tbsp Olive Oil
• 1/4 cup Dry White Wine (optional)
• 2 tbsp Nutritional Yeast
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm. Add saffron threads to the broth.
2. 2Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. 3Add arborio rice and cook, stirring constantly, for 2 minutes.
4. 4If using, pour in white wine and cook until absorbed, stirring constantly.
5. 5Add 1 cup of warm vegetable broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring constantly until each addition is absorbed before adding the next. Cook for 20-25 minutes, or until rice is creamy and al dente.
6. 6Stir in asparagus, nutritional yeast, salt, and pepper. Cook until asparagus is tender-crisp, about 3 minutes. Serve immediately.

Related Guides