Ingredients:

​

1 cup arborio (risotto) rice

3 TBSP vegan butter
1/2 tsp saffron threads, ground to a powder

1 shallot, finely diced

1/4 cup white wine

3.5 cups warm low-sodium veggie broth
1/8 tsp salt
1/4 tsp white pepper

1/4 cup vegan parmesan
Flat leaf parsley for garnish

​

​

1) Grind the saffron threads, preferably using a mortar and pestle.

 

2) Next, melt 2 TBSP of the butter over medium heat in a medium heavy-bottomed saucepan. Once melted, add the saffron and allow aroma to release (about 1 minute).

3) Turn the heat to medium-low and add the chopped shallot. Allow to cook for 5-7 minutes until soft and translucent.

4) Once the onion has softened, add the rice. Stir for a minute to combine with the butter, shallots, and saffron. Then, add the wine. Bring the heat back to medium and stir until the liquid has mostly absorbed.

5) Little by little, add about 1/2 cup of stock at a time. Stir continuously until it has absorbed. Continue to do this until all the stock has been absorbed. This process will take about 30 minutes. The rice should become creamy, but not mush!

6) Remove from heat, stir in the remaining butter and Parmigiano Reggiano. Add salt and white pepper, to taste.

7) Leave to stand for a few minutes minutes prior to serving. Serve with more vegan parmesan and some flat leaf parsley. Great as a main or a side!

​

Makes 3-4 main course servings.