Mushroom Risotto (Nut & Gluten-Free)

Ingredients

• 1.5 cups Arborio rice
• 6 cups Vegetable broth
• about 450 g Mushrooms
• 1 small Onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 0.5 cup Dry white wine (optional)
• 2 tbsp Nutritional yeast
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup 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 or Dutch oven, heat olive oil over medium heat.
3. 3Add onion and garlic and cook until softened.
4. 4Add mushrooms and cook until browned and softened.
5. 5Add Arborio rice and cook for 1-2 minutes, stirring constantly.
6. 6If using, pour in white wine and let it simmer for 1 minute.
7. 7Add 1 cup of warm vegetable broth to the rice, stirring constantly until absorbed.
8. 8Continue adding broth, 1 cup at a time, stirring constantly until absorbed before adding the next cup. This process should take about 25-30 minutes, until the rice is creamy and al dente.
9. 9Stir in nutritional yeast, salt, and pepper.
10. 10Garnish with fresh parsley and serve immediately.

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