Creamy Mushroom Risotto

Cook Time: 40min

Ingredients:

• ½ Onion chopped

• 1 Bunch Fresh Parsley choped

• Extra Virgin Olive Oil as needed

• 2 cups of Baby Bella Mushrooms sliced

• 1 1/2 cups of Carnaroli or Arborio rice

• ½ cup White Wine

• 2 1/2 Tbs Plant Based Butter

• 32 oz low sodium Vegetable Stock

• 1/2 tbsp Salt

Instructions:

1. Chop onions and herbs and slice mushrooms.

2. Heat frying pan at medium heat.

3. Add 3 Tbs of olive oil.

4. Add mushrooms, stirring and let simmer.

5. Sprinkle with salt and half of the freshly cut parsley then stir through.

6. Cook for 15 minutes, stirring every few minutes with a wooden spoon until soft.

7. While Cooking mushrooms, start your rice.

8. Heat a large or deep frying pan on medium-low heat.

9. Add 1 Tbs olive oil and the chopped onion and simmer until lightly golden. Approx. 8-10 mins

10. check mushrooms, make sure they are soft, do not drain and set aside.

11. Add rice to the pan with onions, and stir. The rice needs to lightly toast in the pan for approx. 3-4 minutes – stir frequently!

12. Add ½ cup of wine after toasting.

13. Once wine starts to evaporate, start adding the vegetable stock a 1/2 cup at a time. letting it reduce before adding another 1/2 cup. Repeat this step until rice is cooked Approx. 20 mins. Let it cook slowly on medium-low heat. Stirring Frequently.

14. Once rice is almost cooked through , add the mushrooms and add another ½ cup of stock. let cook until texture is creamy.

15. Taste the rice to make sure it is cooked through then remove from heat.

16. Mix in vegan butter until blended through.

17. Serve and Enjoy!