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Wild Mushroom Risotto with Nutritional Yeast
Wild mushroom risotto cooked by stirring hot stock into arborio rice after sautéing mushrooms, onion, garlic, and thyme.
- 160 g arborio rice
- 250 g mixed wild mushrooms
- 800 ml vegetable stock
- 1 small white onion
- 3 pieces garlic cloves
- 100 ml white wine
- 3 tbsp nutritional yeast
- 3 tbsp olive oil
- 5 g fresh thyme
- 15 g fresh parsley
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat stock in saucepan and keep warm, slice mushrooms, dice onion, mince garlic
- Step 2
Heat 2 tbsp olive oil in large pan, sauté mushrooms 5 minutes until golden
- Step 3
Remove mushrooms, add remaining oil and onion to pan, cook 3 minutes
- Step 4
Add garlic and thyme, cook 1 minute until fragrant
- Step 5
Add rice, stir 2 minutes until grains are coated and slightly translucent
- Step 6
Pour in wine, stir until absorbed, then add warm stock one ladle at a time
- Step 7
Stir constantly, adding more stock as each addition is absorbed, about 15 minutes total
- Step 8
Stir in cooked mushrooms, nutritional yeast and chopped parsley
- Step 9
Season with salt and black pepper, serve immediately with extra nutritional yeast
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