Creamy Risotto with Green Vegetables

---

Ingredients

• 1 tbsp oil or vegan butter (earth balance)

• 1 medium yellow onion, diced

• 1 cup risotto rice (arborio)

• 3-4 cups warm vegetable broth

• 3 cups broccoli cut into bite-sized florets

• 1/2 cup frozen green peas

• 1/2 cup plant-based milk (almond)

• 2 tbsp cornstarch

• 3 tbsp nutritional yeast

• 1 lemon

• salt & pepper

---

Instructions

1. Heat the oil or vegan butter in a sauté pan and cook the onion for 5 minutes.

2. Add the rice and sauté for 5 minutes while continuing stirring.

3. Add hot vegetable broth to cover the risotto. Bring to a boil and cover. Lower the heat and let it simmer. Once the broth has been absorbed add more hot broth.

4. After about 10 minutes, add broccoli florets, frozen peas and more broth. Put a lid on the pan and let it simmer for about 10 minutes, adding more broth if needed and stirring frequently.

5. In a different container mix the milk with the cornstarch.

6. Once the risotto is almost ready add the cornstarch mix and stir for 5 minutes. Once creamy and ready add the nutritional yeast, lemon juice, salt & pepper to taste.

---