Mushroom Risotto with White Wine (Soy-Free)

Ingredients

• 1.5 cups Arborio Rice
• 1 lb Mixed Mushrooms (cremini, shiitake, etc.)
• 6 cups Vegetable Broth
• 0.75 cup Dry White Wine
• 1 medium Onion
• 3 cloves Garlic
• 2 tablespoons Olive Oil
• 0.25 cup Fresh Parsley
• 2 tablespoons Nutritional Yeast (for cheesy flavor)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Heat vegetable broth in a saucepan and keep warm over low heat.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
3. 3Add chopped onion and cook until softened, about 5 minutes.
4. 4Add minced garlic and sliced mushrooms and cook until mushrooms are tender and browned, about 8-10 minutes.
5. 5Add Arborio rice and cook, stirring constantly, for 1-2 minutes until the rice is translucent.
6. 6Pour in white wine and cook, stirring, until the wine is absorbed.
7. 7Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly until each cup of broth is absorbed before adding the next.
8. 8Continue adding broth until the rice is creamy and al dente, about 20-25 minutes.
9. 9Stir in nutritional yeast, chopped parsley, salt, and pepper.
10. 10Serve immediately.

Substitutions

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