Vegan mushroom and white wine risotto with nutritional yeast

Ingredients

For 1 serving

• Carnaroli rice80 g
• Button mushrooms150 g
• Dried mushrooms5 g
• White wine60 ml
• Nutritional yeast10 g
• Shallot20 g
• Vegetable broth300 ml
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: celery, sulphites,

Method

1. Soak the dried mushrooms in a small bowl of lukewarm water for 10 minutes. Meanwhile, bring the vegetable stock to the boil and keep it hot over the lowest heat.
2. Wipe the button mushrooms with a damp cloth and slice them; finely chop the shallot and parsley. Squeeze out the dried mushrooms and chop them.
3. Heat half the oil in a saucepan over medium-low heat and soften the shallot for 3 minutes, until translucent; add the button and dried mushrooms and cook for 4 minutes over medium heat, until the button mushrooms have released their liquid.
4. Add the rice and toast it for 2 minutes, stirring, until glossy; pour in the white wine and let it evaporate.
5. Add the hot stock one ladle at a time, stirring often, and cook for 17 minutes over medium heat, until the rice is al dente and creamy; taste and season with salt towards the end.
6. Turn off the heat, add the nutritional yeast and the remaining oil and stir vigorously for 1 minute to make it creamy; finish with the parsley.