Vegan Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (preferably warm)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1/2 cup white wine (optional)
• 1/2 cup nutritional yeast (optional, for cheesy flavor)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Broth: Heat the vegetable broth in a saucepan and keep it warm over low heat.
2. Sauté the Onion and Garlic: In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion becomes translucent, about 3-4 minutes.
3. Cook the Mushrooms: Push the onion and garlic to the side of the pan, add the remaining tablespoon of olive oil, and then add the sliced mushrooms. Sauté the mushrooms until they are tender and browned, about 5-6 minutes. Season with salt and pepper.
4. Toast the Rice: Add the Arborio rice to the pan with the mushrooms, onion, and garlic. Stir and cook for 1-2 minutes until the rice becomes slightly translucent.
5. Deglaze with Wine (if using): Pour in the white wine (if using) and stir until it is absorbed by the rice.
6. Cook the Risotto: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. This process will take about 20-25 minutes. The rice should be creamy and tender but still slightly firm (al dente) when done.
7. Finish the Risotto: Once the rice is cooked to your liking, stir in the nutritional yeast (if using) for added cheesy flavor. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Remove the risotto from heat. Serve hot, garnished with chopped fresh parsley.