In The Kitchen With Tanya Rose

#meatlessmonday Week #37 Vegan Risotto

Vegan Risotto

untitled (1 of 1)

Ingredients

  • 1 c Arborio rice
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 T olive oil
  • veggies of your choice
  • 1/2 c white wine
  • 3 T vegan butter
  • 1/2 c nutritional yeast
  • 4 c vegetable broth
  • almond slivers
  • Follow Your Heart parmesan cheese
  • salt and pepper

Instructions

  1. Sauté garlic and onions until translucent.
  2. Add 1 T of olive oil and 1 c rice, sautéing until translucent around the edges.
  3. Add white wine until absorbed.
  4. Add broth in increments of 3/4 c until absorbed, with the last addition of broth add 2 T of vegan butter and 1/2 c nutritional yeast to achieve desired rich and creamy taste.
  5. Add veggies of your choice (asparagus and broccoli).
  6. Top with sautéd almond slivers and Follow Your Heart parmesan cheese.

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