Creamy Mushroom Risotto (Vegan + GF)

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

Creamy Mushroom Risotto (Vegan + GF)

Ingredients
  1. 1 tbsp olive oil
  2. 1 shallot, or 1/2 white onion, diced
  3. 3 garlic cloves, minced
  4. 100 g button mushrooms, thinly sliced
  5. 100 g risotto rice
  6. 500 ml vegetable stock
  7. 1/2 tbsp white wine vinegar, (Optional)*
  8. 4 tbsp nutritional yeast flakes, (Optional)**
  9. Fresh parsley, to serve
  10. Salt and pepper, to taste

Instructions
  • Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
  • Add the mushrooms and cook for a further minute.
  • 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.