Vegan Mushroom Risotto with Garlic Herb Toastpoints

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup Arborio rice 2 cups vegetable broth 8 oz mixed mushrooms (button, cremini, shiitake) 1 small onion, finely chopped 3 cloves garlic, minced 1/4 cup white wine 1/2 cup nutritional yeast 2 tbsp olive oil Salt and pepper to taste Fresh parsley for garnish Garlic herb toastpoints

Instructions

1. Begin by preparing the garlic herb toast points in a separate pan, allowing them to bake while focusing on the risotto. In a large saucepan, heat olive oil and sauté chopped onion until translucent. Add minced garlic, and cook for another minute. Introduce Arborio rice, stirring to coat each grain with oil and aromatics. Pour in white wine and allow to reduce slightly. Gradually add vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more. As the risotto thickens, sauté mixed mushrooms separately in a pan until tender. Combine cooked mushrooms with the risotto once all broth has been incorporated. Stir in nutritional yeast for added richness and season with salt and pepper to taste. Serve immediately, garnishing with fresh parsley and accompanied by garlic herb toast points.

Chef’s Insight

To achieve the perfect creamy consistency in risotto, gradually add broth and continuously stir to release starch from the Arborio rice.

Notes

Nutritional information will vary depending on substitutions and serving size.