Eosinophilic Esophagitis Friendly Vegan Saffron Risotto
Total time45 min
Prep time10 min
Cook time35 min
4.7(15)
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Learn more →Ingredients
4 servings
- 5 cups vegetable broth
- ½ tsp saffron threads
- 3 tbsp vegan butter, divided
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 3 tbsp nutritional yeast
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Stir in the saffron threads and keep the broth warm over low heat throughout cooking — do not let it boil.
- 2
Melt 2 tablespoons of the vegan butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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