Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup sliced mushrooms (cremini, shiitake, or any variety you prefer)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast (for cheesy flavor, optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Prepare the Ingredients:
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Add the sliced mushrooms to the pan and sauté until they are tender and browned, about 5-7 minutes. Season with salt and pepper to taste.
- Cook the Rice:
- Add the Arborio rice to the pan with the mushrooms and stir to coat the rice with the oil and mushroom mixture. Cook for about 2 minutes, stirring frequently, until the rice becomes slightly translucent around the edges.
- If using, pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
- Add the Broth:
- Begin adding the warm vegetable broth to the rice mixture, 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.
- Finish and Serve:
- Once all the broth has been absorbed and the rice is cooked to your desired consistency, remove the risotto from the heat.
- Stir in the nutritional yeast, if using, for a cheesy flavor.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve the risotto hot, garnished with fresh chopped parsley if desired.
