Mushroom Risotto

Quite simply the simplest risotto recipe you’ll ever need. Since I love vegetables, I make LOTS with my risotto but you can opt to cut the veggies in half if you like (but…WHY would you?!)

Ingredients:

• 6 tablespoons butter (divide in 2 + 4 tbsps). Can substitute with vegan butter

• 16 ounces sliced mushrooms - I love cremini

• 4 cups vegetable broth

• 1 white onion chopped

• 1 teaspoon salt

• 2 tsp minced garlic (2-3 cloves fresh minced)

• 2 cups arborio rice

• 1/2 cup white wine

• 1/4 cup nutritional yeast

• truffle infused olive oil (optional)

• fresh chopped chives

Method:

1. In a large skillet, add 4 tablespoons butter over medium-high heat

2. Add mushrooms - cook until golden brown (15 minutes). Remove mushrooms from skillet and transfer to a clean plate

3. Add remaining 2 tablespoons of butter to the skillet over medium-high heat

4. Add chopped onion, season with salt, and cook for 5-7 minutes until translucent

5. Add garlic and cook for a few more minutes

6. Add arborio rice, stirring well to combine, and let it cook for 1-2 minutes minutes

7. Add wine to the pan and stir to combine, cooking until it has absorbed

8. Add the vegetable broth in 1/2 cup increments, stirring frequently and letting the rice absorb the liquid before adding more

9. Once all of the broth has been used, stir in the nutritional yeast

10. Top with mushrooms and chives and truffle-infused olive oil

11. Enjoy!