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Vegan Yellow Risotto!

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Ingredients

Scale
  • 1½ cups (300 g) arborio rice
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 5 cups (1.2 L) hot vegetable stock
  • 1 tsp ground turmeric
  • ½ tsp saffron threads (optional, for a deeper golden color and aroma)
  • 1 tsp nutritional yeast (optional)
  • ½ cup unsweetened oat or soy cream
  • 2 tbsp vegan butter
  • 2 tbsp lemon juice
  • Salt and freshly ground black pepper, to taste.

Optional garnish

  • Chopped parsley
  • Lemon zest
  • Freshly cracked black pepper.

Instructions

  • Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–6 minutes until soft but not browned. Stir in the garlic and cook for another minute.
  • Add the turmeric (and saffron if using) and stir for about 30 seconds so the spices become fragrant.
  • Add the arborio rice and stir continuously for 2 minutes until each grain is lightly coated.
  • Pour in about 1 cup of the hot vegetable stock. Stir frequently until almost all the liquid has been absorbed.
  • Continue adding the stock one ladle at a time, stirring regularly and waiting until each addition is mostly absorbed before adding the next. This takes about 20 minutes.
  • When the rice is tender with a slight bite, stir in the vegan butter, oat or soy cream, nutritional yeast, and lemon juice. Mix until the risotto becomes creamy.
  • Taste and season with salt and black pepper as needed.
  • Serve immediately, garnished with parsley, lemon zest, or extra black pepper if desired.

Notes

Why it’s yellow!

The bright yellow color comes primarily from turmeric, while saffron adds an even richer golden hue and a classic risotto flavor. Using both creates a vibrant, naturally yellow dish without any artificial coloring.

Nutrition

Find it online: https://glowitgreen.com/vegan-yellow-risotto/