Mushroom Risotto

Ingredients

• 1 ½ cups Arborio Rice
• 12 oz Mushrooms
• 5 cups Vegetable Broth
• ½ cup White Cooking Wine
• ½ medium Onion
• 2 cloves Garlic
• 2 tbsp Nutritional Yeast
• 2 tbsp Olive Oil

Instructions

1. Heat vegetable broth in a saucepan and keep it warm over low heat.
2. Sauté sliced mushrooms in 1 tbsp olive oil until golden; set aside.
3. In the same pot, heat remaining oil and cook diced onion and garlic until soft.
4. Add arborio rice and stir for 1 minute until lightly toasted.
5. Pour in white wine and stir until absorbed.
6. Add warm broth one ladle at a time, stirring constantly and waiting for each addition to absorb before adding more.
7. When rice is creamy and al dente (about 20 minutes), stir in mushrooms and nutritional yeast. Serve immediately.