Vegan Risotto with Saffron and Asparagus

Ingredients

• 1.5 cups Arborio rice
• 1 pound Asparagus
• 6 cups Vegetable broth
• 1/4 teaspoon Saffron threads
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Vegan butter
• 1 tablespoon Olive oil
• 1/2 cup White wine (optional)
• 2 tablespoons Nutritional yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1In a saucepan, heat vegetable broth and add saffron threads. Keep warm over low heat.
2. 2In a large pan or pot, heat olive oil and vegan butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Add arborio rice and cook, stirring constantly, for 2-3 minutes until slightly translucent.
4. 4If using, add white wine and cook until absorbed, about 1 minute.
5. 5Begin adding the warm broth, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until rice is creamy and al dente, about 20-25 minutes.
6. 6Stir in asparagus and nutritional yeast. Cook until asparagus is tender-crisp, about 3-5 minutes.
7. 7Season with salt and pepper to taste. Serve immediately.

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