This risotto is creamy, delicious and most important of all: easy to make. It’s also, dairy-free, soy-free, nut-free, gluten-free and vegan making it something that pretty much anyone can enjoy. Feel free to switch out the nutritional yeast for Parmesan cheese or just skip that step altogether! This recipe is 2 side dish sized servings, feel free to double or even triple this recipe as needed.
1 tbsp Olive Oil
1 Shallot or 1/2 White Onion, Diced
3 Garlic Cloves, Minced
1/2 cup Button Mushrooms, Thinly Sliced
1/2 cup Risotto Rice
2 cups Vegetable Stock
1/2 tbsp White Wine Vinegar
4 tbsp Nutritional Yeast Flakes *Optional
Fresh Parsley, To Serve
Salt and Pepper To Taste
Heat the olive oil in a large pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for another minute.
Stir in the risotto rice and immediately pour in the stock and vinegar. 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!