Vegan Mushroom Risotto

Vegan Mushroom Risotto


Serves 2

100g Arborio Rice

1/2 white onion (finely chopped)

100g Mushrooms (sliced)

1/2 tbsp White Wine Vinegar

4 tbsp Nutritional Yeast

4 cloves of garlic (crushed)

500 ml of vegetable stock

Handful of fresh parsley

Salt & Pepper to taste

  1. Put the garlic and onion in a pan on medium heat and sauté until onion is soft
  2. Add the mushrooms and cook for another minute.
  3. Stir in the rice
  4. Quickly add the stock and the white wine vinegar
  5. Bring to the boil, then simmer for 30 minutes until liquid is absorbed and rice is cooked. Add more hot water if required.
  6. When rice is cooked, stir in the nutritional yeast and chopped parsley.
  7. Seasons to taste and serve immediately.
  • p.s. Nutritional yeast was new to us and we got ours from Holland & Barrett. It replaces the Parmesan as it has a cheesy flavour!
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