INGREDIENTS
Vegan Mushroom Risotto

- 1 Tbsp of Olive Oil
- 1 Yellow Onion, diced
- 5 Cups of Vegetable Stock
- 2 Cups of Mushrooms, diced
- 1.5 Cups of Arborio (Risotto) Rice
- 2 Tbsp of Vegan Butter
- Salt & Pepper to taste
- Vegan Cheese, grated

METHOD
Add oil to large cooking pot, add onion and saute’.

Add mushrooms and cook for about 5 minutes

Add rice and mix, briefly saute’

Add 3 cups of stock, stir well and then cover and simmer for about 20 minutes until stock is mostly absorbed.

Add another cup of stock and repeat above step for 10 minutes

Add another cup of stock and repeat above step for 5 minutes

Add butter and salt and pepper, stir well.

Turn off heat and add a good handful of grated vegan cheese.

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