Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup nutritional yeast
- Salt and pepper, to taste
- 2 tablespoons vegan butter
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
In a saucepan, heat the vegetable broth over medium heat
In a separate large skillet, heat the olive oil over medium heat
Add the diced onion and garlic, saut until softened
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown
Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted
Pour in the white wine and stir until absorbed
Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring constantly
Wait until each addition of broth is absorbed before adding more
Continue this process until the rice is creamy and tender, about 20-25 minutes
Stir in the nutritional yeast and vegan butter until well combined
Season with salt and pepper to taste
Garnish with chopped parsley before serving
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