CREAMY MUSHROOM RíSOTTO (VEGAN + GF)

This mushroom risotto is a recipe I make often. It’s quick, easy, guaranteed deliciousness. Why I haven’t posted it on the blog yet is beyond me…

And no, you don’t need any cheese to achieve this creamy texture and full flavour!

I usually just make it with vegetable stock cubes but lately have been using my gut-healing vegetable broth which is not only more nutritional but adds a wonderful flavour. I also recommend mushroom stock, if you happen to have some.

íNGREDíENTS

1 tbsp olíve oíl

1 shallot or 1/2 whíte oníon, díced

3 garlíc cloves mínced

100 g button mushrooms thínly slíced

100 g rísotto ríce

500 ml vegetable stock

1/2 tbsp whíte wíne vínegar (Optíonal)*

4 tbsp nutrítíonal yeast flakes (Optíonal)**

Fresh parsley to serve

Salt and pepper to taste

íNSTRUCTíONS

Heat the olíve oíl ín a large saute pan. Add the shallot and garlíc and cook on a medíum-low heat untíl softened.

Add the mushrooms and cook for a further mínute.

Stír ín the rísotto ríce and ímmedíately pour ín the stock and vínegar (íf usíng). Bríng to a boíl then reduce to a símmer for approxímately 30 mínutes or untíl all the líquíd has been absorbed and the ríce ís cooked. Add more hot water, íf necessary.

Read Full Recípe Here :CREAMY MUSHROOM RISOTTO (VEGAN + GF)

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