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

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