Creamy Mushroom Risotto

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, chopped
• 250g button mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable stock hot
• 1/4 cup nutritional yeast (for cheesy taste)
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste

Preparation steps

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their water, about 5-7 minutes.
3. Incorporate the Arborio rice and stir for 1-2 minutes until the grains are slightly translucent around the edges.
4. If using white wine, pour in the wine and stir until it is completely absorbed by the rice.
5. Add a ladle of hot vegetable stock to the rice. Stir constantly until the liquid is almost completely absorbed. Continue adding the broth ladle by ladle, stirring constantly and waiting for each addition to be absorbed before adding the next. This will take about 20-25 minutes, until the rice is creamy and al dente.
6. Remove from the heat. Stir in nutritional yeast and fresh parsley. Season with salt and pepper to taste.
7. Serve immediately, garnished with additional fresh parsley if desired.