Vegan Risotto with Saffron and Asparagus

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 small Onion
• 0.25 teaspoon Saffron Threads
• 1 pound Asparagus
• 2 tablespoons Nutritional Yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1In a medium saucepan, combine the 6 cups of vegetable broth and 0.25 teaspoon saffron threads. Heat over medium heat (350°F / 175°C) until simmering, then reduce the heat to low to keep it warm.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat (350°F / 175°C). Add the 1 small onion, finely chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 1.5 cups of Arborio rice to the pot with the onion. Cook, stirring constantly, for 2 minutes until the edges of the rice grains look slightly translucent.
4. 4Pour about 1/2 cup of the warm vegetable broth mixture into the pot with the rice. Stir constantly until the liquid is almost completely absorbed by the rice. Continue adding the warm broth, about 1/2 cup at a time, and stirring constantly. Wait until each addition of broth is nearly absorbed before adding the next. This process should take about 20-25 minutes.
5. 5When the rice is creamy and the grains are tender but still have a slight bite (al dente), stir in the 1 pound of asparagus, trimmed and cut into 1-inch pieces. Cook for another 5 minutes, stirring, until the asparagus is tender-crisp.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of nutritional yeast, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper until well combined.
7. 7Serve the vegan risotto immediately.

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