Vegan Hungarian Mushroom Barley Risotto (Gluten-Free)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 cup Arborio Rice
• 8 oz Mixed Mushrooms
• 2 cloves Garlic
• 1 tablespoon Smoked Paprika
• 0.5 cup Dry White Wine
• 4 cups Vegetable Broth
• 2 tablespoons Nutritional Yeast
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 0.25 cup Fresh Parsley

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium Onion, chopped, and cook until it is soft and translucent, about 5 minutes.
2. 2Add the 1 cup of Arborio Rice to the pot. Stir the rice constantly for 2-3 minutes until the edges of the grains look slightly transparent and smell toasty. This helps the rice cook evenly.
3. 3Add the 8 oz of Mixed Mushrooms, sliced, and the 2 cloves of Garlic, minced. Cook, stirring occasionally, until the mushrooms have released their liquid and started to soften, about 5 minutes.
4. 4Stir in the 1 tablespoon of Smoked Paprika and cook for 1 minute more, stirring constantly, until fragrant. This toasts the paprika and deepens its flavor.
5. 5Pour in the 0.5 cup of Dry White Wine. Cook, stirring, until the wine has been almost completely absorbed by the rice, about 2 minutes. This adds acidity and depth.
6. 6Begin adding the 4 cups of Vegetable Broth, 1 cup at a time. Stir the risotto constantly after each addition, waiting until the liquid is mostly absorbed before adding the next cup. Continue this process until the rice is creamy and tender, which should take about 20-25 minutes. The risotto is done when the grains are cooked through but still have a slight bite.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons of Nutritional Yeast, 1 teaspoon of Salt, and 0.5 teaspoon of Pepper until well combined. The nutritional yeast adds a cheesy flavor.
8. 8Serve the risotto immediately. Garnish with the 0.25 cup of Fresh Parsley, chopped.

Substitutions

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