1 cup arborio rice
¼ cup dry white wine
4 cups vegetable broth (recipe here)
1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
½ cup parmesan cheese, grated

Heat the vegetable stock in a saucepan and keep warm over low heat.

In a medium-large saute pan heat the olive over medium heat. Add the shallot and saute for 3 minutes, add the garlic and continue to saute for a minute. Add the rice and stir to evenly coat the rice with the olive oil and shallots.

Let the rice toast in the saute pan until it begins to brown. Once the rice has browned, add the white wine and stir.

Once the rice has absorbed most of the wine, add a ladle of vegetable stock. Frequently stir the rice and keep a low simmer. Once the rice absorbs the stock and it begins to look dry, add another ladle of vegetable stock.

Continue until you have 2-3 ladles of broth left in the pot. Stir in the parmesan and add the remaining vegetable stock, one ladle at a time.
Finish with shaved parmesan cheese and a sprinkle of parsley and serve immediately.

If you like this recipe, try topping your risotto with asparagus and our meat(less) meatballs for a fully balanced meal – recipe here!


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