1 small yellow onion, or 1/2 medium yellow onion, finely minced
4 cloves garlic, minced
2 cups dry arborio rice
3/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup vegan parmesan (I like Follow Your Heart)
Salt, to taste
Ground black pepper
Optional: fresh thyme for topping
In a medium pot, add vegetable broth. Bring to a boil, then reduce heat to low.
In a medium saucepan over medium heat, add butter. When melted, add onion. Cook, stirring, for 2 minutes. Let lightly brown, but do not burn. Add garlic; cook for 30 seconds, stirring, then add rice. Stir and cook until rice is lightly toasted, about 2 minutes.
Add wine and cook, stirring, until all wine is absorbed, about 2 minutes.
Ladle about 3/4 cup of the warm broth into the rice mixture. Cook, stirring frequently, until all broth is absorbed. Make sure nothing burns on the bottom of the pan; you can reduce the heat slightly if needed. Repeat this step until the rice is al dente – cooked, but slightly chewy. This will take about 25-30 minutes total; it’s okay if you don’t use all the broth.
When the rice is al dente, turn off the heat, add one more ladle of broth (two if you want it to be creamier), parmesan, and a sprinkle each of salt and black pepper; stir. Taste and add more salt and pepper if needed.