Risotto de verduras sin lácteos

Ingredientes

• 6 cups veggie broth (warm)
• 3 tablespoons dairy-free buttery spread (divided)
• 1 tablespoon olive oil
• 1/4 white onion (diced)
• 2 cloves garlic (minced)
• 2 cups arborio rice
• 1 cup white wine (warm)
• 1 bell pepper (diced)
• 1/2 cup diced mushrooms
• 1/2 cup sun-dried tomatoes (chopped)
• 1 tablespoon nutritional yeast
• 1/2 teaspoon salt (or to taste)
• ground pepper (to taste)
• 2 tablespoons basil (chopped)

Preparación

1. 1

   Keep the broth warm in a saucepan over low heat.

2. 2

   Heat the oil and 1 tablespoon butter alternative in a large pan over medium-high heat. Add the onion and garlic and sauté until soft and translucent, about 3 minutes. Add the rice and stir constantly until the rice begins to cook.

3. 3

   Add the wine to the rice, and stir continuously as the liquid reduces. Add 1/2 cup broth, stirring continuously until it's mostly absorbed. Continue adding the broth in this manner, 1/2 cup at a time, until you only have about 1 1/2 cups of broth left.

4. 4

   Stir in the bell pepper and mushrooms. Add the remaining broth, 1/2 cup at a time, as needed, until it is absorbed and the rice is al dente.

5. 5

   Remove the pan from the heat and stir in remaining 2 tablespoons butter alternative, sun dried tomatoes, and nutritional yeast. Season with the salt and pepper.

6. 6

   Garnish with basil and serve.