Prepare the Ingredients:

• Start by preparing all your ingredients. Finely chop the onion, mince the garlic, grate the ginger, and lightly crush the cardamom pods if using whole pods. Zest and juice the lemon, and keep the vegetable stock warm in a saucepan.

Cook the Aromatics:

• In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic, grated ginger, turmeric, and cardamom, cooking for an additional 2 minutes until the spices are fragrant.

Toast the Rice:

• Stir in the Arborio rice, allowing it to absorb the oil and spices, and lightly toast for about 2 minutes. This step enhances the flavor and ensures the rice maintains its shape.

Add the Wine:

• If using, pour in the white wine and cook, stirring continuously, until the wine has mostly evaporated.

Cook the Risotto:

• Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process until the rice is creamy and al dente, which should take about 18-20 minutes.

Add Lemon and Butter:

• Once the rice is cooked, stir in the lemon zest and juice. Add the vegan butter and nutritional yeast, mixing well until everything is fully incorporated. Season with salt and freshly ground black pepper to taste.

Serve:

• Remove the pan from the heat, cover, and let the risotto sit for a minute. Serve hot, garnished with fresh parsley.