Entree: Italy – Risotto ai Funghi

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) vegan butter
- 1 medium onion (about 170 g), finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, sliced
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) vegetable broth, kept hot
- 1/4 cup (25 g) nutritional yeast
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (1 g) lemon zest (optional)

Instructions

1. Heat olive oil and vegan butter in a large saucepan over medium heat until shimmering. Add onion and cook until translucent, about 5 minutes; add garlic and cook 1 minute.
2. Add sliced cremini mushrooms and cook until they release their juices and begin to brown, about 6–8 minutes. Remove half the mushrooms and set aside for garnish.
3. Stir in Arborio rice and cook 2 minutes until edges look translucent. Pour in white wine and cook, stirring, until mostly absorbed.
4. Add 1/2 cup (120 ml) hot vegetable broth and stir until absorbed. Continue adding broth 1/2 cup (120 ml) at a time, stirring frequently, allowing each addition to be absorbed before adding more, until rice is tender and creamy, about 18–20 minutes total.
5. Stir in nutritional yeast, remaining vegan butter if desired, salt, and pepper. Fold in reserved mushrooms, parsley, and lemon zest. Adjust seasoning and serve immediately.