Mushroom Risotto

Serves: 4
Prep Time: 10 min
Cook Time: 30-40 min

Ingredients

• 6-8c vegan broth
• 2T vegetable oil
• 2c diced white mushrooms
• 1 sliced red bell pepper (optional)
• 1 bag frozen cauliflower rice (optional)
• 1 cup arborio rice*
• 1/4c nutritional yeast
• vegan parmesan (optional)

*You can use other types of short-grain rice if you cannot find arborio. We usually use sushi rice.

Directions

1. Heat vegan broth in pot. Bring to boil, then remove from heat and cover.
2. Cook the mushrooms and optional bell pepper in vegetable oil in separate large pan/pot over medium heat until soft.
3. Add frozen cauliflower rice to vegetables and cook until there are no large chunks, stirring occasionally.
4. Add arborio rice and stir to combine.
5. Begin adding vegan broth 1 cup at a time, waiting until most of liquid has evaporated before adding the next cup. Stir frequently.
6. When the rice is fully cooked (yes, you have to taste it), take it off of the heat and add nutritional yeast.
7. Serve with optional vegan parmesan topping.