Mushroom Risotto

Level

2

Minutes

30

Serves

4
Main Course
Vegan
Gluten Free
Dairy Free

Ingredients

2 tablespoons olive oil
1 onion (diced)
2 cloves garlic (minced)
1 cup of short grain rice (Arborio or Carnaroli)
1/2 cup white wine (optional)
4 cups vegetable broth
2 cups sliced mushrooms (e.g., cremini, shiitake)
1/4 cup nutritional yeast (optional, for cheesy flavour)
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until onion is translucent.
Stir in Arborio/Carnaroli rice and cook for 1-2 minutes until lightly toasted.
If using, pour in white wine and stir until absorbed.
Gradually add vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
In a separate skillet, sauté sliced mushrooms until golden brown.
Once the risotto is creamy and the rice is cooked al dente, stir in sautéed mushrooms and nutritional yeast (if using). Season with salt and

More Recipes