Vegan Sweet Corn Risotto

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• White rice

  Long-grain, regular, raw, enriched

  12 tbsp or 139g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Peas

  Green, raw

  4 tbsp or 36g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Smart balance light buttery spread

  Margarine-like spread

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a medium saucepan over low heat, add the vegetable stock and bay leaf. Set aside.
2. Finely chop the onion and slice the corn off the cob. Set aside.
3. In a large sauté or paella pan, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened.
4. Add the Arborio rice and sauté for 3 minutes, stirring constantly, until the rice is opaque.
5. Pour in the white wine and cook until absorbed, about 1-2 minutes.
6. Add about 1/3 of the broth to the pan and cook, stirring frequently, until nearly absorbed.
7. Repeat with another 1/3 of the broth, stirring until nearly absorbed.
8. Add the corn, peas, and remaining broth. Discard the bay leaf.
9. Cook until the rice is tender and creamy, about 25 minutes total.
10. Stir in the nutritional yeast and vegan margarine until combined. Season with salt and pepper to taste. Serve immediately.