Egg-Free Mushroom Risotto

Ingredients

• 1 cup Arborio Rice
• 8 oz Mushrooms
• 4 cups Vegetable Broth
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1/4 cup Dry White Wine
• 1/4 cup Parmesan Cheese
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm.
2. 2In a large pot, sauté onion and garlic in olive oil until softened.
3. 3Add mushrooms and cook until browned.
4. 4Add Arborio rice and toast for 1-2 minutes.
5. 5Deglaze with white wine and let it absorb.
6. 6Add broth, 1/2 cup at a time, stirring constantly until absorbed before adding more.
7. 7Continue until rice is creamy and cooked through (about 20-25 minutes).
8. 8Stir in Parmesan cheese, nutritional yeast, salt, and pepper. Serve immediately.

Substitutions

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