Creamy Mushroom Risotto (Vegan + GF

• Produce

  • 100 g Button mushrooms
  • 3 Garlic cloves
  • 1 Parsley, fresh
  • 1 Shallot

• Canned Goods

  • 500 ml Vegetable stock

• Pasta & Grains

  • 100 g Risotto rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • (Optional 4 tbsp nutritional yeast flakes**

Found on wallflowerkitchen.com

Description

Ingredients

• 1 tbsp olive oil
• 1 shallot (or ½ white onion), diced
• 3 garlic cloves, minced
• 100g / 1 cup button mushrooms, thinly sliced
• 100g / ½ cup risotto rice
• Approx 500ml / 2 cups vegetable stock
• (Optional) ½ tbsp white wine vinegar*
• (Optional) 4 tbsp nutritional yeast flakes**
• Fresh parsley, to serve
• Salt and pepper, to taste

Directions

• Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
• Add the mushrooms and cook for a further minute.
• Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
• Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
• Serve and enjoy!