Loop Sunday Lunch: Creamy Mushroom Risotto
If you are vegan or just want to eat healthy try this Creamy Mushroom Risotto from Good Housekeeping.
- 1 tbsp olive oil
- 1 shallot or 1/2 white onion, diced
- 3 garlic cloves minced
- 100 g / 1 cup button mushrooms thinly sliced
- 100 g / 1/2 cup risotto rice
- Approx 500ml / 2 cups vegetable stock
- Optional 1/2 tbsp white wine vinegar *
- Optional 4 tbsp nutritional yeast flakes **
- Fresh parsley to serve
- Salt and pepper to taste
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
Serve and enjoy!
*White wine vinegar adds extra flavour but it still works well without it.
**Nutritional yeast adds a cheesy flavour but again, still works well when left out.