"A creamy, healthy and simple risotto, full of flavour. Perfect for a weeknight meal."
 Easy |
 2 servings |
 40 minutes |
|---|
1 tbsp olive oil
1 shallot or 1/2 white onion
3 garlic cloves minced
100g of button mushrooms sliced
100g of risotto rice
500ml of vegetable stock
1/2 tbsp white wine vinegar
4 tbsp nutritional yeast flakes
Fresh parsley to serve
Salt and pepper to taste
1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
2. Add the mushrooms and cook for a further minute.
3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.