Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup frozen peas
- 1/2 cup asparagus chopped
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onions and garlic, sauté until onions are translucent.
- Add arborio rice to the pan and stir to coat with oil. Toast the rice lightly for about 2 minutes.
- Pour in the white wine and stir until mostly absorbed. Begin adding the warm vegetable broth, one ladle at a time, allowing each ladle to be absorbed before adding the next. Stir frequently.
- Halfway through, add the peas and asparagus. Continue adding broth and stirring until the rice is creamy and al dente. This should take about 20 minutes.
- Remove from heat. Stir in nutritional yeast, salt, and pepper to taste.
