Vegan Oven Risotto with Pesto

Ingredients

• 1 Tablespoon Olive oil
• 2 Large Shallots, chopped
• 1 Cup Arborio rice
• 1/2 Cup White wine, dry
• 2 Cups Vegetable broth
• 2 Tablespoons Vegan butter, I used Earth Balance
• 2 Tablespoons Nutritional yeast
• Salt
• Pepper
• 2 Cups Fresh basil
• 1/4 Cup Fresh chives
• 2 Cloves Garlic
• 1/4 Cup Pine nuts
• 3 Tablespoons Vegetable broth
• Juice of 1/2 a Lemon
• Pinch of Salt and pepper
• Roasted Broccoli, optional
• Vegan Parmesan, I used Violife
• Red pepper flakes