Quick and Easy Vegan Mushroom Risotto

This vegan mushroom risotto is so quick and easy to make, and it tastes delicious. You can use nutritional yeast to give your dish a ‘cheesy’ flavor too. This recipe is dairy-free, gluten-free, nut-free, soy-free, vegan and tastes good. What more could you want?

Ingredients

• ½ white onion diced
• 3 large cloves minced garlic
• 3.5 oz button mushrooms
• 3.5 oz risotto rice
• 2 cups vegetable stock
• 1 tbsp olive oil
• 4 tbsp nutritional yeast
• Salt & pepper to taste
• Fresh parsley to serve

Method

1. Heat your olive oil in a large saute pan. Add in onion and garlic on a medium heat until softened. Add in your mushrooms and cook for an additional 2-3 minutes.
2. Stir in your risotto rice and immediately pour in the vegetable stock. Bring your vegan mushroom risotto to the boil and then reduce to a simmer for approx 30 minutes, or until all of the liquid has been absorbed and the rice is fully cooked. If necessary, add in some more hot water.
3. Once your risotto is fully cooked, add in the nutritional yeast, stir in salt and pepper to taste.
4. Remove from the heat and serve with fresh parsley on top. Enjoy your delicious vegan mushroom risotto!

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