1 Tablespoon vegan butter
2 tablespoons olive oil
Half a small red onion, finely chopped
2 garlic cloves, finely minced
1 cup Arborio rice
1/2 Tablespoon grated vegan Parmesan
Salt, to taste (some vegan chicken broths are saltier than others)
1/4 cups grated vegan cheese, I like Daiya mozzarella or jack (white)
Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat while you start your risotto.
Add the oil to a heavy large saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add garlic, seasonings, and yeast and cook for 1 to 2 minutes until fragrant and combined. Stir in the rice and let it toast for a few minutes. Add the wine (optional), cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Repeating the process and continue to cook until the rice is tender and the mixture is creamy, stirring often, about 20 to 30 minutes (the rice will absorb 4 to 5 cups of broth). Once done cooking, Mix in the vegan Parmesan and grated vegan cheese and combine until incorporated. Mix in the vegan butter and combine. Season with salt and pepper, to taste (if needed). You can also mix in other cooked ingredients and incorporate before serving. Serve with salad and crusty bread, Enjoy!