Vibrant Vegan Black Rice Risotto with Seasonal Vegetables

1.Heat the vegetable broth in a saucepan and keep it simmering gently over low heat throughout the cooking process.

2.In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent and softened.

3.Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4.Add the black rice to the pot and toast for 2 minutes, stirring constantly until the grains are lightly coated and smell nutty.

5.If using wine, pour it in and stir until it is completely absorbed by the rice.

6.Add one ladle (about 1/2 cup) of the hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed. Continue adding the broth one ladleful at a time, waiting until each addition is absorbed before adding the next. This process should take about 40-50 minutes for black rice, as it takes longer than Arborio rice.

7.While the rice is cooking, prepare the vegetables: In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mixed vegetables, season with a pinch of salt and pepper, and sauté until tender-crisp (about 5-7 minutes). Set aside.

8.Once the black rice is tender but still retains a slight chew (al dente), remove the pot from the heat. The consistency should be creamy, not soupy.

9.Stir in the nutritional yeast, fresh parsley, and lemon juice. Taste and adjust seasoning with salt and pepper as needed.

10.Gently fold in the sautéed seasonal vegetables. Serve immediately in warm bowls, garnished with extra fresh parsley.