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. 1Pour the 6 cups of vegetable broth into a medium saucepan and place it over low heat. Keep the broth warm.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove and add the 2 tablespoons of olive oil. Heat the oil over medium heat, which is about 350°F (175°C).
3. 3Add the 1 medium onion, chopped, to the pot and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
4. 4Add the 3 cloves of garlic, minced, and the 1 lb of mixed mushrooms, sliced. Cook, stirring often, until the mushrooms are tender and have turned a golden brown color, about 8 to 10 minutes.
5. 5Add the 1.5 cups of Arborio rice to the pot. Stir the rice constantly for 1 to 2 minutes until the grains look a little see-through around the edges.
6. 6Pour in the 0.75 cup of dry white wine. Keep stirring the rice until all the wine has been soaked up by the rice.
7. 7Begin adding the warm vegetable broth from the saucepan, one cup at a time. Stir the rice constantly after each addition. Wait until the rice has absorbed almost all of the liquid before adding the next cup of broth.
8. 8Continue adding the broth, one cup at a time, and stirring constantly. This process should take about 20 to 25 minutes. The risotto is ready when the rice is creamy and still has a slight firmness when you bite into it (al dente).
9. 9Turn off the heat. Stir in the 2 tablespoons of nutritional yeast, the 0.25 cup of fresh parsley, chopped, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper until everything is well combined.
10. 10Serve the mushroom risotto immediately.

Substitutions

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