Vegan Mushroom Risotto

Ingredients

• 1.2 litres warm vegetable stock
• 400g mushrooms, sliced
• 1.5 cups arborio rice
• 1 onion, diced
• 2 garlic cloves
• 100ml white wine
• 3 tbsp olive oil
• 2 tbsp nutritional yeast
• Parsley
• Salt and pepper

Instructions

1. Cook the mushrooms in olive oil until golden; set aside half.
2. Soften the onion and garlic in more oil.
3. Stir in the rice and toast for 2 minutes.
4. Add the wine, then the warm stock a ladle at a time, stirring, until absorbed.
5. When the rice is creamy and just al dente, stir in the mushrooms and nutritional yeast.
6. Finish with parsley.

Serving suggestions

• Lovely with a green salad.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions