Vegan Mushroom Risotto

Instructions

1. Step 1

   Place the vegetable stock in a medium saucepan and bring it to a gentle simmer over medium heat. Reduce to low heat and keep warm.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: medium saucepan

2. Step 2

   Heat 1 tbsp (15 ml) olive oil in a large frying pan over medium-high heat. Add the mushrooms, ⅜ tsp (2 gr) salt, and ⅜ tsp (1 gr) ground black pepper; cook until browned and their released moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 400.0 gr Mushroom, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: Large frying pan, wooden spoon

3. Step 3

   Heat the remaining 1 tbsp (15 ml) olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the garlic and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: large saucepan, wooden spoon

5. Step 5

   Add the Arborio rice and stir over medium heat until the grains are glossy and their edges appear slightly translucent.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

6. Step 6

   Pour in the white wine and stir until it is almost completely absorbed.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

7. Step 7

   Add the warm stock one ladleful at a time, stirring frequently over medium heat. Wait until each addition is mostly absorbed before adding the next, continuing until all the stock is incorporated and the rice is tender but retains a slight bite.

   Timer: 20 min (fixed)

   Cookware: ladle, large saucepan, medium saucepan, wooden spoon

8. Step 8

   Fold the browned mushrooms into the risotto and heat through.

   Timer: 2 min (fixed)

   Cookware: large saucepan, wooden spoon

9. Step 9

   Remove the saucepan from the heat. Stir in the vegan butter, nutritional yeast, remaining ⅝ tsp (4 gr) salt, and remaining ⅜ tsp (1 gr) ground black pepper until creamy.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 20.0 gr Nutritional Yeast, 4.0 gr Salt, 30.0 gr Vegan Butter

   Cookware: large saucepan, wooden spoon

10. Step 10

    Let the risotto rest briefly, then fold in the parsley and serve immediately.

    Timer: 2 min (fixed)

    Ingredients used: 15.0 gr Parsley

    Cookware: large saucepan, wooden spoon