Vegan Sweet Corn Risotto

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Bay leaf

  Dried

  1 leaf or 0.2g

• 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. Bring the vegetable broth and bay leaf to a bare simmer in a small saucepan and keep warm.
2. Finely chop the onion and cut the kernels from the corn cob; set both aside.
3. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring, until softened, 2–3 minutes.
4. Stir in the Arborio rice and cook, stirring constantly, until the grains look slightly translucent at the edges, about 3 minutes.
5. Pour in the white wine and cook, stirring, until mostly absorbed, 1–2 minutes.
6. Ladle in about one-third of the warm broth and simmer, stirring frequently, until nearly absorbed.
7. Add another one-third of the broth and continue stirring until nearly absorbed.
8. Stir in the corn and peas with the remaining broth; remove and discard the bay leaf from the broth first.
9. Cook, stirring frequently, until the rice is tender and creamy, about 25 minutes total from the first broth addition (add a splash more hot water if needed).
10. Off the heat, stir in the nutritional yeast and vegan buttery spread. Season to taste with salt and pepper and serve immediately.