Dairy-Free Mushroom Risotto with Saffron

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 small Onion
• 2 Garlic cloves
• about 450 g Mixed mushrooms
• 1/4 tsp Saffron threads
• 1/2 cup Dry white wine
• 2 tbsp Dairy-free butter
• 2 tbsp Nutritional yeast
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley

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, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Add mushrooms and cook until browned, about 8 minutes.
4. 4Add Arborio rice and cook for 1 minute, stirring constantly.
5. 5Add white wine and cook until absorbed.
6. 6Add a ladleful of warm vegetable broth to the rice and stir until absorbed. Continue adding broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 20-25 minutes, or until the rice is creamy and al dente.
7. 7Stir in dairy-free butter, saffron threads, nutritional yeast, salt, and pepper.
8. 8Garnish with fresh parsley before serving.

Substitutions

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