This velvety risotto builds its flavor the classic way — a slow, patient ladling of warm broth into toasted Arborio rice, coaxing out that signature creamy starch release one spoonful at a time. Softened onion and garlic form the aromatic base, while a splash of dry white wine deepens the pot before the rice ever meets its first ladle of broth. Once the grains reach that perfect al dente bite, full-fat coconut milk and nutritional yeast get stirred in vigorously, turning the whole pan glossy, rich, and thick enough to coat the back of a spoon. A finishing shower of fresh parsley adds color and a little herbal lift right before serving. It's a comforting, restaurant-style dish that comes together in one pot, and it's a great fit for a gluten free table. Serve it as a main with a simple salad, or spoon it out alongside roasted vegetables for something a little heartier.
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Pour the chicken broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep it warm on the back burner throughout cooking — cold broth added to the rice will slow the process and affect the final texture.
Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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