Dairy-Free Saffron Risotto with Pan-Seared Shrimp

Directions

1. In a saucepan over medium heat, bring broth to a simmer, then cover and keep warm over low heat.
2. In a Dutch oven or pot over medium heat, melt 2 tablespoons butter. Add onions and salt, then cook 5 to 7 minutes, until softened and translucent.
3. Add garlic powder and saffron, then cook 30 seconds. Add rice and cook 3 more minutes, stirring constantly, until edges become translucent.
4. Stir in 1 cup wine and cook, stirring constantly, until fully absorbed. Stir in 4 cups warm broth, reduce heat to medium-low, cover, and simmer risotto 15 more minutes, stirring twice, until most of the liquid has been absorbed.
5. Meanwhile, in a large sauté pan over medium heat, warm olive oil until simmering. Add shrimp and cook 3 minutes, until pink and translucent. Remove from heat and toss with parsley.
6. Add remaining 1 cup broth to risotto and cook for 3 to 4 minutes, stirring constantly, until creamy.
7. Off heat, stir in remaining tablespoon butter, remaining 2 tablespoons wine, and nutritional yeast, then cover and let stand 5 minutes.
8. Serve with shrimp and lemon wedges.

1. To reconstitute the broth powder, add 7 tablespoons (¼ cup + 3 Tbsp.) No-Chicken Broth Powder or 10 tablespoons (½ cup + 2 Tbsp.) Vegetable Flavored Broth Powder to the 5 cups water and follow the directions in Step 1.
2. Unless you like a lot of spicy heat, start with 1/8 teaspoon of the cayenne pepper, taste, then add more if you want more heat.