Mushroom Risotto

Mushroom Risotto Ingredients

15g Oil3 Garlic Cloves (minced)1/2 Onion200g Mushrooms (sliced)2 Tbsp Vegan Butter175g Arborio Rice500ml Water mixed with Vegetable Stock25ml Vegan White Wine/Lemon Juice45g Vegan Cheese ( @SheeseUK )35g Nutritional Yeast1 Tbsp Pepper2 Tbsp Salt1 Tsp Cumin

Method

1. In a pot, heat your oil then add the garlic and onion until fragrant. Add in mushrooms until sautéed. Add in salt, pepper, cumin.2. Add in your vegan butter, white wine/lemon until fully combined. Pour in your Arborio rice and mix in the the Stock mix gradually and allow the mixture to simmer until the liquid reduces. We you see the stock 70% reduce, add in more stock. Repeat this process until the Arborio rice is fully cooked.3. Before you plate, add in your vegan cheese and nutritional yeast.4. The consistency of the risotto should be more thicker than a soup-y like consistency.