In a medium-large pot, warm olive oil over low-medium heat. Sauté the onion for about 2 minutes, until slightly translucent.

Add the Arborio rice and stir to coat with the oil. Continuously stir and sauté until there is a slight nutty aroma, about 1 minute. You don't want to brown the rice, just get it a little toasted to bring out its flavor and prevent clumping.

Pour in the white wine and continue to stir until the liquid is fully absorbed. Add the vegetable broth, ½ cup at a time, stirring about every 30 seconds.

When the liquid is mostly absorbed, add more, and repeat until the rice is cooked al dente. This takes about 20 minutes.

Once the risotto is cooked, remove from heat, and stir in dairy free butter along with salt and pepper.