Recipe courtesy of: @mrveganbutcher
Ingredients:
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
A pinch of saffron threads
1 cup mushrooms, sliced (any variety)
1 cup frozen peas, thawed
Salt and pepper to taste
1 tablespoon nutritional yeast (optional for a cheesy flavour)
Fresh Parsley, chopped for garnish
Instructions:
1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes.
2. Stir in the Arborio rice, coating it with the olive oil, onion, and garlic mixture. Cook for 2 minutes, allowing the rice to lightly toast.
3. Pour in the white wine, stirring continuously until the wine has mostly absorbed into the rice.
4. Dissolve the saffron threads in a cup of warm vegetable broth. Begin adding the broth to the rice, one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next cup. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. While the risotto is cooking, sauté the mushrooms in a separate pan with a little olive oil until they are golden brown. Set aside.
6. Once the risotto is nearly done, stir in the sautéed mushrooms, thawed peas, and nutritional yeast (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes, until the peas are heated through and the risotto is creamy.
7. Serve the risotto garnished with fresh parsley.
ENJOY!
Serves 4
