This amazing creamy mushroom risotto is the real deal. It's quick, easy and guaranteed to be creamy and delicious every time. Get ready for a super easy weeknight meal that's a bit of a one pot miracle in a bowl.
Course Dinner, Vegan Dinner
Cuisine Italian
Keyword Gluten-free, Risotto, vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Author Simone - Munchyesta.com
Ingredients
2tbspOlive Oil
2Shallots or 1 onionDiced
5clovesGarlicMinced
7ozMushroomsThinly sliced
1cupRisotto RiceUncooked
4cupsVegetable Broth
½cupWhite Wine
1tbspWhite Wine Vinegar
8tbspNutritional Yeast
1bunchFresh Basil
Pinch of salt
Pinch of Pepper
Instructions
Heat the olive oil in a large pan. Add the shallots and let them cook for 1-2 minutes while stirring. Add in the minced garlic and cook at medium-low heat until the onions are softened.
Next, stir in the rinsed and sliced mushrooms and let them cook for a few minutes.
Pour in the risotto rice and cover with the vegetable broth, white wine vinegar and the white wine. Bring to a boil before reducing to a simmer. Let it cook for approximately 30 minutes while stirring occasionally.
Once all the liquid has been absorbed, add the nutritional yeast and mix until everything is combined. Stir in the fresh basil and season with salt and pepper.
Serve hot and enjoy!