Dairy-Free Mushroom Risotto

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Vegetable Broth
• about 450 g Mixed Mushrooms
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 1/2 cup Dry White Wine
• 2 tablespoons Nutritional Yeast
• 1/4 cup Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
3. 3Add mushrooms to the pot and cook until browned and softened, about 8-10 minutes.
4. 4Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly.
5. 5Pour in dry white wine and cook until absorbed, stirring constantly.
6. 6Begin adding warm vegetable broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Repeat until all broth is used and rice is creamy and al dente.
7. 7Stir in nutritional yeast, parsley, salt, and pepper.
8. 8Serve immediately.

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