Vegan Mushroom Risotto with Thyme

Ingredients

• 1 cup arborio rice
• 8 ounces mushrooms
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 2 teaspoons thyme
• 1 cup white wine
• 1 4 nutritional yeast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon parmesan cheese

Instructions

1. 1

   In a medium saucepan, heat 4 cups of vegetable broth over low heat and keep it warm.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add 1 medium chopped onion to the skillet and sauté for 3-4 minutes until translucent.

4. 4

   Add 3 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in 8 ounces of sliced mushrooms and cook for about 5-7 minutes until they are tender and browned.

6. 6

   Add 1 cup of arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.

7. 7

   Pour in 1 cup of white wine and cook, stirring frequently, until the wine is mostly absorbed, about 3-5 minutes.

8. 8

   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

9. 9

   When the rice is creamy and al dente, stir in 2 teaspoons of fresh thyme, 1 tablespoon of nutritional yeast, 1 teaspoon of salt, and 1 teaspoon of black pepper.

10. 10

    Remove from heat and let the risotto sit for 2-3 minutes before serving.

11. 11

    Serve hot, garnished with additional thyme and a sprinkle of vegan parmesan cheese if desired.