4 Servings 30 min Cook
3 Cup Organic Vegetable Stock
1 Tsp, crumbled Bay Leaf
1 Tbsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
1 1/2 Cup dry Splendido Arborio Superfino Rice
2 Fl oz White Wine
1 Cup Corn
1/4 Cup Peas
4 Tbsp Nutritional Yeast
1 Tbsp Smart Balance Light Buttery Spread
1 Dash Salt
1 Dash Pepper
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.
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.
Add the dry Arborio rice and saute for 3 minutes, or until rice is opaque.
Stir constantly.
Add the white wine and cook until absorbed.
About 1-2 minutes.
Add about 1/3 of broth into saute pan and cook until nearly absorbed.
Stir frequently.
Add another 1/3 of broth and cook, stirring, until nearly absorbed.
Add the corn and peas along with the remaining broth.
Discard the bay leaf.
The rice is done when it is tender and creamy, about 25 minutes total.
Stir in the nutritional yeast until combined and the vegan margarine.
Season with salt and pepper.
Serve immediately and enjoy!
