Creamy Risotto


2 T. olive oil or avocado oil, or vegan butter
1 1/2 C. Arborio rice (or 1 box/bag gluten-free orzo pasta)
1 small yellow onion or large shallot, diced (optional)
3 1/2 C. warm water
2 generous T. bouillon (we use Better Than Bouillon No-Chicken or Vegetable flavor)
nutritional yeast
3 T. unsweetened non-dairy milk (we use oat or almond)

optional veg:
chopped zucchini
mushrooms (shiitake "bacon" or dried porcinis reconstituted in white wine or veggie broth work well)
chopped steamed broccoli
chopped kale
peas (fresh or frozen)

Heat oil in a large skillet over medium-high and add onions, cooking until onions are slightly translucent. Dissolve the bouillon in the warm water. Add rice (or orzo) and stir, coating the rice with the oil and mixing with the onions. Turn the heat to medium-low and add 1/2 C of the bouillon-water. Stir every minute or so to make sure rice does not stick to the pan. When the bouillon is mostly absorbed, add another 1/2 C. and keep stirring.

Continue until you’ve used all of the bouillon. This will take about 20 minutes or so. If it absorbs the bouillon took quickly (on high heat), the rice will be chewy or hard in the center, so resist the temptation to speed it up.

Once the rice has absorbed most of the bouillon, stir in the non-dairy milk. Cook (and stir) until it’s creamy but not liquid-y. Stir in a T. or so of nutritional yeast to taste. Add optional veg. (Bowl pictured is topped with shiitake "bacon.")

That's it! Vegan comfort food at its best.