RISOTTO AI FUNGHI | Ricetta facile e gustosa | Senza burro e formaggio (vegan)

In a saucepan, heat the vegetable broth over low heat and keep it warm.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are soft, about 5-7 minutes.

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

If using, pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

Stir in the nutritional yeast, salt, black pepper, and thyme. Adjust seasoning to taste.

Remove from heat and stir in the fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary