Tomato Basil Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups diced tomatoes (fresh or canned)
• 1/2 cup dry white wine (optional)
• 1/2 cup nutritional yeast (or vegan Parmesan)
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process. This guarantees that the rice cooks evenly without lowering the temperature of the mixture.
2. In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes. Then, add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
3. Stir in the Arborio rice to the onion and garlic mixture, allowing the rice to toast for about 2 minutes. This step enhances the nutty flavor of the rice and prepares it for the absorption of liquids.
4. If using, pour in the white wine and let it simmer until the liquid is mostly absorbed, stirring frequently. This adds depth to the flavor of the risotto.
5. Begin adding the warm vegetable broth, one ladleful at a time, to the rice mixture. Stir continuously until the liquid is mostly absorbed before adding the next ladleful. This process should take about 18-20 minutes until the rice is al dente and creamy.
6. Once the rice is cooked to your liking, stir in the diced tomatoes, nutritional yeast, and chopped basil. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until everything is heated through.

Extra Tips: