Preheat the oven to 180 degrees C.
In an oven safe pot, heat the olive oil on medium high. Then add the chopped shallots.
Saute the shallots for about 3-5 minutes or until the shallots are translucent. Reducing heat as needed.
Then, add the arborio rice to the pot, and stir. Season with a pinch of salt and pepper and saute the rice for about 2 minutes.
Now, pour the white wine into the pot. Stir and simmer for about 3 more minutes or until most of the wine has been absorbed.
Next, add the 2 cups of vegetable broth. Stir. Season with another pinch of salt and pepper. Bring to a simmer, then put the pot into the oven.
Bake the risotto in the oven for 15-18 minutes or until all of the broth has been absorbed and the rice is cooked.
While the risotto is baking, make the pesto. Add all the pesto ingredients to a food processor or blender. Pulse until the pesto is smooth. You can always add another splash of vegetable broth if it is thicker than you would like. Set aside.
When the risotto is done baking, remove it from the oven. Then stir the vegan butter and nutritional yeast into the risotto.
Next, stir about half of the pesto into the risotto, saving the rest for topping. Then taste the risotto and adjust seasoning, adding more salt and pepper if needed.
Serve immediately! I like to serve with roasted broccoli or crispy tofu.