This risotto builds its silky texture the classic way: Arborio rice toasted in olive oil until the edges turn translucent, then simmered low and slow with warm broth added ladleful by ladleful until every grain turns tender and creamy. A splash of dry white wine deepens the flavor while it cooks down, and a finishing swirl of coconut milk and nutritional yeast gives the dish its rich, savory, almost cheesy finish without any dairy in sight. Diced onion and garlic form the aromatic base, so every bite carries that deep, comforting flavor good risotto is known for. Fresh parsley scattered on top adds a bright, herby lift right before serving. It's a dish that rewards patience at the stove and delivers restaurant-quality creaminess in return, and it fits neatly into a vegetarian spread as either a starter or a satisfying main.
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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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