Shades of White Vegan Risotto

This Shades of White Vegan Risotto is a creamy and flavorful dish that celebrates the elegance of white ingredients. Arborio rice is cooked to perfection in a white wine and vegetable broth base, then mixed with sautéed onions, garlic, and white mushrooms. Nutritional yeast adds a cheesy flavor without the need for dairy, making this dish entirely vegan and irresistibly delicious.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup white mushrooms, sliced
• 1/2 cup white wine
• 1/4 cup nutritional yeast
• 1/4 cup vegan butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

Put the vegetable broth in a saucepan and heat it over low heat

Warm up the vegan butter in a different large pan over medium-low heat

Put the chopped onion and garlic in the pan and cook them until the onion is clear

Add the Arborio rice to the pan and stir it around so that it gets covered in the butter, onion, and garlic

The white wine should be added and cooked until the rice has soaked it up

Add the warm vegetable broth to the pan one ladleful at a time, stirring often and waiting for each addition to be fully absorbed before adding more

Do this for another 20 to 25 minutes, or until the rice is creamy and still has some bite to it

After adding the nutritional yeast and sliced mushrooms, stir them in and cook for 5 more minutes

Add salt and pepper to taste to the risotto

Add fresh parsley to the top of the hot risotto before serving