Vegan Mushroom Risotto

🛒 Ingredients

• Arborio Rice 75 g · 270 kcal
• Cremini Mushrooms 150 g · 33 kcal
• Vegetable Broth 500 g · 50 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Olive Oil 14 g · 124 kcal
• Dry White Wine (optional) 50 g · 40 kcal
• Nutritional Yeast 10 g · 38 kcal
• Vegan Butter 10 g · 72 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and sauté until softened and translucent, about 5-7 minutes.
2. Add minced garlic and sliced mushrooms; cook for another 5-7 minutes until mushrooms release their liquid and start to brown.
3. Stir in the Arborio rice and toast for 1-2 minutes until the edges become translucent. Pour in white wine (if using) and stir until it's fully absorbed.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. This process should take about 20-25 minutes.
5. Continue until the rice is creamy and al dente (cooked through but still firm to the bite). Remove from heat and stir in nutritional yeast, vegan butter, salt, and pepper.
6. Serve immediately, garnished with fresh chopped parsley.