Vegan Sweet Corn Risotto

Ingredients

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  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

• Splendido Arborio Superfino Rice

  President's Choice

  ¾ cup dry or 153g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Peas

  Green, raw

  ¼ cup or 36g

• Nutritional Yeast

  Vegan - Whole Foods Market

  8 tbsp or 60g

• 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 1 bay leaf.

 Chop onion and slice corn off of cob- set aside.
2. In a large saute or paella pan, add the oil and onion over medium high heat. Saute for 2-3 minutes, or until onion is softened.


3. Add the dry Arborio rice and saute for 3 minutes, or until rice is opaque. Stir constantly.


4. Add the white wine and cook until absorbed. About 1-2 minutes.


5. Add about 1/3 of broth into saute pan and cook until nearly absorbed. Stir frequently.


6. Add another 1/3 of broth and cook, stirring, until nearly absorbed.


7. Add the corn and peas along with the remaining broth. Discard the bay leaf.


8. The rice is done when it is tender and creamy, about 25 minutes total.


9. Stir in the nutritional yeast until combined and the vegan margarine.

 Season with salt and pepper.

 Serve immediately and enjoy!

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