Tonight I made the most wonderful risotto. It was so full of flavor and creamy. The pic doesn’t do it justice.

Vegan Risotto

6 cups vegetable broth
2 cups brown basmati rice
1 onion, chopped
3 cloves garlic, finely chopped
2 tbsp vegan butter spread
1 cup cream of mushroom soup
3 cups frozen peas

Heat vegetable broth in a medium sauce pan. Saute onions and garlic in vegan butter spread for about 5 minutes. Add rice and saute another 2-3 minutes. Add 3 cups vegetable broth and bring to a boil. Reduce to a simmer and let simmer without the lid until almost all of the liquid is gone. Ladle in another two cups of vegetable broth and continue cooking until liquid is absorbed, then ladle in a cup of vegetable broth and 1 cup water and cook until all liquid is absorbed. Continue this process for a total of about two hours. Heat cream of mushroom soup in medium saucepan and add peas, cook until peas are warmed all the way through. Put cream of mushroom soup mixture in the risotto and stir.

This recipe takes a while, but is totally worth it.