I call this pae-otto because it really reminds me of a vegan paella transformed into risotto form! This recipe is based (very) loosely on this one from Food Network, though I've made many changes to simplify it so that it's a pretty quick and easy dinner recipe! It is hearty, rich, and satisfying while staying relatively low fat and healthy!
Here's what you'll need:
Ingredients (makes 5-6 hearty servings)
7. Add bloomed saffron and then immediately begin adding broth/wine mixture 1-2 cups at a time, stirring frequently and bringing to simmer.
8. After adding the last cup of broth/wine mixture, add the tomatoes and stir 1-2 more minutes
9. Remove from heat and stir in nutritional yeast. Optional: top with chopped parsley
Enjoy! We had ours with an easy salad of arugula, cherry tomatoes, candied pecans, and oil & vinegar dressing.