CREAMY MUSHROOM RISOTTO (VEGAN + GF)

An easy, healthy weeknìght meal that's super creamy and full of flavour.

INGREDìENTS

• 1 tbsp olìve oìl
• 1 shallot or 1/2 whìte onìon, dìced
• 3 garlìc cloves mìnced
• 100 g button mushrooms thìnly slìced
• 100 g rìsotto rìce
• 500 ml vegetable stock
• 1/2 tbsp whìte wìne vìnegar (Optìonal)*
• 4 tbsp nutrìtìonal yeast flakes (Optìonal)**
• Fresh parsley to serve
• Salt and pepper to taste

INSTRUCTìONS

1. Heat the olìve oìl ìn a large saute pan. Add the shallot and garlìc and cook on a medìum-low heat untìl softened.
2. Add the mushrooms and cook for a further mìnute.
3. Stìr ìn the rìsotto rìce and ìmmedìately pour ìn the stock and vìnegar (ìf usìng). Brìng to a boìl then reduce to a sìmmer for approxìmately 30 mìnutes or untìl all the lìquìd has been absorbed and the rìce ìs cooked. Add more hot water, ìf necessary.
4. Once cooked, stìr ìn the nutrìtìonal yeast (ìf usìng), stìr ìn a handful of chopped fresh parsley and season wìth salt and pepper.
5. Serve and enjoy!

Recipe Adapted From wallflowerkitchen.com

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