Delightful Vegan New Zealand Lunch: Creamy Mushroom Risotto with Roasted Vegetables & Zesty Lemon Herb Salad

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 2 cups sliced cremini mushrooms
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 cup nutritional yeast
• 1 tablespoon olive oil
• 2 cups assorted vegetables (e.g., zucchini, bell peppers, cherry tomatoes)
• Salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large pan, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant.

3. 3

   Add mushrooms and cook until they release their juices and begin to brown.

4. 4

   Pour in the white wine, stirring and cooking until evaporated.

5. 5

   Stir in Arborio rice and coat with the onion-mushroom mixture.

6. 6

   Gradually add warm vegetable broth, 1 cup at a time, stirring constantly until absorbed before adding more.

7. 7

   Once all broth is added and rice is creamy and tender, mix in nutritional yeast and season with salt and pepper.

8. 8

   On the prepared baking sheet, arrange assorted vegetables, drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and slightly caramelized.

9. 9

   Assemble the dish by spooning risotto onto plates, top with roasted vegetables, and garnish with lemon herb salad.