Mushroom Risotto

This creamy and fragrant risotto is flavorfully loaded with mushrooms, garlic, rosemary and optional peas.

Prep Time7

Cook Time30

Total Time37

Servings: servings

2 ½ cups mushrooms, sliced (I used shiitakes)
½ cup onion, diced
2 cloves garlic, chopped
⅛ teaspoon rosemary, finely chopped + 1 sprig
1 tablespoon extra virgin olive oil Splash of balsamic vinegar or wine (optional)

Warm a skillet over medium-high heat. Add the olive oil, garlic and onion. Saute for two minutes. Add the mushrooms. Saute for another 2-3 minutes, stirring every ten seconds or so. Reduce heat to low then add in an optional splash of vinegar or wine.
Spoon out half of the mushroom mixture into a side bowl. Set aside.
Turn heat back to medium and add in risotto and about two cups of veggie broth as well as the sprig of rosemary. Start gently stirring the risotto at a constant pace. You will keep doing this for about 25-30 minutes, until the risotto is cooked. Add in the additional liquid about one cup at a time until the liquid is absorbed or steamed off.
You will know the risotto is done when the rice is thick, creamy and is soft to bite through. You do not want the inside of your rice to be crispy at all.
When your rice is done, fold in the additional mushrooms that you had set aside. Also fold in the nutritional yeast and optional peas. Add salt and pepper to taste.