Risotto has got to be one of my favorite meals, throughout the ENTIRE year. Not just in the winter. You can dress it up for any season and still enjoy it just the same!
Squash, pumpkin, asparagus, and zucchini are all great additions to this simple, 1 pot dish!
I also prefer the texture and flavor of Violife Parmesan cheese over Nutritional Yeast in this particular dish, but don't get me wrong, both are absolutely divine! If you can't find either one in your grocery store, you can omit them all together! The dish will still be creamy and delicious!
Ready in 45 minutes
Serves 4
Ingredients
1 C Aborio Rice
2 Tbsp EVOO
1 Shallot
1/2 Medium White Onion, diced
3-4 Garlic Cloves, minced
2 C Button or Crimini Mushrooms, diced
32 oz Vegetable Stock
1 C Vegan Parmesean, grated (Or 4-6 Tbsp nutritional yeast)
1/4 C Dry White Wine (Optional)
Salt and Pepper to Taste
Fresh Parsley to Serve
Preparation
Heat EVOO in a large saute pan or pot. Add the shallot, white onion, and garlic and cook on medium-low heat until softened
Next, heat broth in a pot. Once warm, reduce heat to low. (Adding warm broth to your rice aids in the cooking process.)
Add the mushrooms to the shallot, onion, and garlic mixture, stirring to coat and cook for another minute
Next, stir in the rice and and add your dry white wine, if using. If not, using a measuring cup, add in enough broth to cover the rice. Bring to a boil then reduce to a simmer.
As the broth is absorbed, you will want to continue to stir the rice, adding in a cup of broth at a time.
Once cooked, stir in the vegan Parmesan along with salt and pepper to taste!
Serve and enjoy!