What you'll need
8 (if small) 4 (if large)
Shallots
1
Lemon
1 1/2 cups
Arborio Rice
4 cups
Chicken Or Veggie Broth
10-12
Fresh Basil Leaves
2 T
Ghee Or Vegan Butter
2 T
Olive Oil
1/4 cup
Nutritional Yeast Or Vegan Parmesan Substitute
3/4 cup
Crumbled Goat Cheese (optional)
1/3 cup
Dry White Wine (optional)
1 cup
Frozen Or Fresh Peas (optional)
3/4 lbs
Asparagus (optional)
Dice shallots into thin slices!
1
Add to a large pot or Dutch oven with the olive oil. Cook for 3-5 min, stirring frequently
2
Add Arborio rice to pot and toast until slightly brown for 3 minutes, stirring frequently
3
Add white wine and stir until fully absorbed. Stirring is now the 🔑!
4
Add broth 1/2 cup at a time and stir until fully absorbed and until all 4 cups of broth are used!
5
When last cup of broth is poured in, turn off heat. Add all fillings (peas, cheese, veggies...etc)
6
Add more salt or pepper to taste and stir until everything is thoroughly mixed.
7
Serve warm in bowls with basil on top as garnish! Enjoy :)
8
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