Red Meat Allergy Friendly Vegan Saffron Risotto

Total time45 min

Prep time10 min

Cook time35 min

Red Meat Allergy Friendly Vegan Saffron Risotto

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Ingredients

4 servings

5 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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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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