Creamy Mushroom Risotto

1 tbsp olive oil

1 medium onion, chopped

5 cups (480g) mushrooms, sliced

1 tbsp crushed garlic

1 cup white wine

1.5 cups (300g) risotto rice

6 cups vegetable stock

2 tbsp vegan butter

Sea salt, to taste

Black pepper, to taste

Method:

• Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.

• Add sliced mushrooms and garlic and toss with the onions.

• Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.

• Remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.

• Add the white wine, stirring until the alcohol has mostly boiled off.

• Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)

• Add 1.5 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.

• Then add a final 1.5 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.

• It’s ready when all the stock has been mostly absorbed by the rice.

• Turn off the heat and stir in the 2 Tbsp of vegan butter.

• Add sea salt and black pepper to taste.

• Serve it topped with fresh chopped parsley, ground black pepper, or vegan parmesan.