Last updated on Oct 15th, 2020 at 05:10 pm
Quick and easy recipe for mushroom risotto – made with nutritional yeast to create a rich creamy flavour
1 onion – peel and chop finely
4 cloves garlic – peel and grate finely
300g button mushrooms – slice finely
8 tsp vegetable stock granules
4 cups boiling water
1 tbsp white wine vinegar
8 tbsp nutritional yeast flakes
10g fresh parsley – chop finely
olive oil (from your pantry)
salt and black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Put the kettle on to boil.
Vegetable stock: Stir the vegetable stock granules into the boiling water (see quantities above) and set aside.
Risotto: Place a few glugs of olive oil in a large frying pan on medium heat. Add the onion and garlic and sauté for about 5 minutes until the onion has softened and become translucent. Add a little salt. Add the mushrooms and stir fry for another minute or two until nicely browned. Now add the risotto, vegetable stock and white wine vinegar. Turn up the heat and bring the mixture to a rolling boil. Then reduce the heat to low and allow to simmer for about 30 minutes stirring occasionally. Add a splash more water if it becomes a little dry. Lastly stir in the nutritional yeast for a yummy, creamy finish. Check seasoning and add salt and pepper if needed.
To serve: Divide the risotto between the bowls and top with fresh parsley.
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