Mushroom Risotto

Yield: 4-6 servings, cooking time: about 30-35 minutes

• 4 Tbsp. olive, grape seed or non-gmo canola oil
• 1 small or half large white or yellow onion, minced
• 2 -3 cloves garlic, minced
• 1/2 -1 Lb. crimini (baby bella) or white button mushrooms, sliced
• 1/2 c. white wine  (to make sure it is vegan, check out barnivore)
• 6 c. vegetable stock (see recipe)
• 2 c. Arborio rice
• 2 Tbsp. vegan butter or vegan margarine
• 2 Tbsp nutritional yeast or vegan parmesan cheese 
• Salt and pepper to taste

In a medium to large sauce pan, heat vegetable stock over low - medium heat. In a large (4-5qt.) sauté pan, heat oil over medium heat. Add onion and garlic and sauté for 3-5 minutes, sprinkle in salt and pepper. Add mushrooms, sprinkle of salt and pepper, and cook for 3-5 minutes. Add rice, stir and cook for 1-2 minutes, coating the rice in the oil. Stir in wine and cook for 1-2 minutes. Add 3 ladles full of vegetable stock and stir.  Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining stock, 2 ladles full at a time, cooking and stirring until liquid is absorbed between each addition, about 20 minutes. Stir in butter, yeast and salt and pepper to taste.

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