This is an easy, delicious meal that’s creamy and full of flavor.
- 1 tbsp olive oil
- 2 shallots
- 6 garlic cloves minced
- 8 ounces diced (or thinly sliced) mushrooms (I do half of each)
- 2 cups risotto rice
- 4.5 cups vegetable stock or mushroom broth
- 2 tbsp white wine
- 8 tbsp nutritional yeast flakes
- Fresh parsley
- Salt and pepper to taste
In a large sauté pan, heat the oil. Sauté the shallot and garlic over medium-low heat until softened.
Add the mushrooms and cook for a couple of minutes.
Stir in the risotto rice and immediately pour in the stock and wine. Bring to a boil then reduce to a simmer for approximately until all the liquid has been absorbed and the rice is cooked (about 30 minutes). Add more hot water, if necessary.
Stir in the nutritional yeast into the cooked rice and add a handful of chopped fresh parsley. Season with salt and pepper.
Serve and enjoy!
Calories -who cares, it’s vegan and delicious!