Mushroom Risotto
I used to think risotto was a dish that took forever to prepare, and required constant attention. As it turns out, this hearty main can be ready in under half an hour. Mushrooms are a great source of antioxidants and add vital nutrients to any meal. In this case, they add both colour and flavour, and make for a great vegan ingredient. The nutritional yeast brings a cheesy flavour as well as vital B12 vitamins.
Serves 6
INGREDIENTS
5 Cups Vegetable Broth
12oz Mushrooms
1 Yellow Onion
2 Cups Arborio Rice
½ Cup White Wine
Fresh Parsley
¼ Cup Nutritional Yeast
Salt and Pepper
INSTRUCTIONS
Heat veggie broth in a saucepan.
Slice mushrooms and add to broth to saturate with flavour.
Heat some olive oil in a large shallow pan.
Finely chop the onion and sauté until softened.
Add the rice and coat in oils until slightly translucent.
Pour in the white wine to infuse with the rice, it should sizzle as it hits the pan.
When all the liquid is soaked up, start adding broth one cup at a time, stirring every 30 seconds.
Continue to add broth until the risotto reaches a creamy consistency.
Finely chop the parsley and stir in.
After adding all the stock the rice should be al dente and still slightly chewy.
Turn off the heat and gently stir in the nutritional yeast, salt and pepper.
