Easy Vegan Creamy Tomato Risotto

1. Heat olive oil in a large pan over medium heat.

2. Add chopped onion and minced garlic, and sauté until softened.

3. Stir in risotto rice and cook for 1-2 minutes until lightly toasted.

4. Add cherry tomatoes and cook until they begin to break down and release juices.

5. Gradually add vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente.

6. Mix in nutritional yeast if using, along with fresh basil, salt, and pepper to taste.

7. Remove from heat and serve immediately.

Notes

1. This recipe is vegan, gluten-free, and budget-friendly, using simple ingredients for a comforting meal.