A delicious risotto that is completely plant-based and packed with flavour!
1 tbsp olive oil
1 shallot, or 1/2 red onion, diced
3 garlic cloves, minced
100 g button or shitake mushrooms, thinly sliced
500 ml vegetable stock
Fresh parsley, to serve
Salt and pepper, to taste
Heat the olive oil in a large sauté pan. Add the onion and garlic, and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar. Bring to the 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, stir in a handful of chopped fresh parsley and season with salt and pepper.
Inspired by Wallflower Vegan