Vegan Saffron Risotto

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 2 Carrots, medium
  • 1 Celery stalk
  • 1 Fennel, small bulb
  • 4 cloves Garlic
  • 1 Leek, large
  • 4 sprigs Parsley
  • 1 cup Parsley, loosely packed fresh leaves
  • 3 3-inch strips Peel from 1, Orange
  • 1 14.5-ounce can Plum tomatoes, whole
  • 2 sprigs Thyme

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 2 cups Arborio rice

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 2 Kosher salt
  • 4 tbsp Nutritional yeast
  • 5 Peppercorns, whole black
  • 1 Large pinch Saffron

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 2 cup White wine, dry

Found on foodnetwork.com