Creamy Mushroom Risotto (Vegan + GF)

An easy, healthy weeknight meal that's super creamy and full of flavour.

1 tbsp olive oil
1 shallot, or 1/2 white onion, diced
3 garlic cloves, minced
100 g button mushrooms, thinly sliced
100 g risotto rice
500 ml vegetable stock
1/2 tbsp white wine vinegar, (Optional)*
4 tbsp nutritional yeast flakes, (Optional)**
Fresh parsley, to serve
Salt and pepper, to taste

1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
2. Add the mushrooms and cook for a further minute.
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