Start by heating your stock in a small pot. Once it comes to a boil cover with lid and turn the heat to medium. You want hot stock but you don't want to boil all the liquid away.
In a separate large pan fry the onions and garlic on low to medium heat for about 10-15 minutes. You want your vegetables to soften, do not brown them. When you can squish the onion in your pan with a wooden spoon add the rice and turn up the heat.
Keep stirring while the rice is lightly frying until it becomes translucent on it's edges. It should look a little bit like tiny beads made from glass.
If you do not want to add the wine then skip this step if you do want to add the wine then do it now. Keep stirring until all the liquid has evaporated. Any alcohol will evaporate and leave the rice with a nice taste.
Now it is time to add your first ladle full of stock. Turn the heat down to medium again and keep stirring slowly. Do not keep the heat on the highest temperature setting or the outside of the rice will cook too quickly which will result in an awfully sticky risotto. Stir until all liquid is gone. You will know it is ready for the next portion of stock when you can draw a line with your spoon cross the pan without it being filled up with liquid.
Keep adding stock with your soup ladle and stirring until the stock is gone before you add the next ladle. This will take around 15 minutes. Taste the rice to see if it is cooked. Depending on the rice you might need to cook it a bit longer. If you for any reason run out of stock before the rice is cooked then add some boiling water.
When the rice is softened take the pan off the heat. Now comes the important part since it creates a wonderfully creamy risotto without actually pouring cream to it. Add the vegan butter and nutritional yeast. Stir it well and place a lid on the pan. Let it sit for a minute or two.
Risotto doesn't cope very well with being reheated so eat it when it is freshly made.