Updated: Apr 13, 2020
This risotto definitely requires some time and love, but it's so delicious and worth it! Get ready for a lot of stirring! You can also watch me make this recipe on my YouTube channel.
2 tablespoons coconut oil 2 cups mushrooms (quartered or chopped) 1 small onion (chopped) 1 cup dry rice 1/2 cup white cooking wine 4 cups veggie broth or vegan chickn broth (or water & a bouillon cube) 2 tablespoons nutritional yeast Salt & pepper to taste Dried parsley for garnish
-Heat up broth in a pot.
-Heat oil in a pan on medium high heat, then add mushrooms and onions.
-Cook for ~5 minutes until onions are cooked and mushrooms have released their liquid. -Add rice and wine to mushrooms and onions. Let boil for ~5 minutes until wine is reduced/absorbed. -Start adding broth to your rice mixture 1/2 cup at a time, stirring constantly. -Wait until broth is absorbed before adding another half cup. Continue until broth is all gone. It will take about 20-30 minutes. -Turn off heat and add nutritional yeast and salt and pepper to taste.
-Garnish with parsley. Enjoy!