Vegan Mushroom Risotto

Ingredients

• 1 cup Arborio Rice
• 5 cups Vegetable Broth
• 1 lb Mushrooms (cremini, shiitake)
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1/2 cup Dry White Wine (optional)
• 2 tbsp Nutritional Yeast
• 2 tbsp Fresh Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Pour the 5 cups of vegetable broth into a medium saucepan and place it over medium-high heat. Bring it to a simmer, then reduce the heat to low to keep it warm. Do not let it boil.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (300°F / 150°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1/2 medium onion, cut into small dice. Cook, stirring occasionally, until the onion pieces are soft and translucent, about 5 minutes. Add the 2 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
3. 3Add the 1 lb of mushrooms, sliced, to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and then start to brown and soften, about 8 to 10 minutes. This will deepen their flavor.
4. 4Add the 1 cup of Arborio rice to the pot. Stir the rice constantly for 1 to 2 minutes, until the edges of the grains look translucent and the centers are still opaque. This helps the rice cook evenly.
5. 5If you are using the 1/2 cup of dry white wine, pour it into the pot now. Stir constantly until the wine has been completely absorbed by the rice, about 1 to 2 minutes.
6. 6Begin adding the warm vegetable broth from the saucepan, 1/2 cup at a time. Stir the rice constantly, waiting until each addition of broth is almost completely absorbed before adding the next 1/2 cup. Continue this process, stirring often, until the rice is creamy and tender but still has a slight bite in the center (al dente), which should take about 20 to 25 minutes.
7. 7Remove the pot from the heat. Stir in the 2 tablespoons of nutritional yeast, the 2 tablespoons of fresh parsley, chopped, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Stir until everything is well combined and the risotto is creamy.
8. 8Serve the vegan mushroom risotto immediately while it is hot and creamy.

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