Vegan Creamy Mushroom Risotto
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup white wine
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- In a large skillet, heat the olive oil and vegan butter over medium heat.
- Add the onion and garlic and sauté until translucent.
- Add the mushrooms and cook until they release their moisture and turn golden brown.
- Push the mushrooms to the side of the skillet and add the Arborio rice. Toast the rice for a couple of minutes, stirring constantly.
- Add the white wine and cook until it evaporates.
- Gradually add the vegetable broth, about 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more.
- Continue adding the broth and stirring until the rice is cooked al dente and creamy in texture.
- Stir in the nutritional yeast and season with salt and pepper to taste.
- Remove from heat and stir in the chopped parsley.
- Serve hot and garnish with sautéed mushrooms and fresh herbs.
