Easy Vegan Mushroom Risotto

Warm vegetable broth in a saucepan over low heat. Keep it warm throughout the process.

In a large pot or Dutch oven, heat half of the olive oil over medium-high heat. Add cremini mushrooms and cook for 10 min until browned and their liquid has evaporated. Season with salt and set aside.

Reduce heat to medium. Add the remaining olive oil and sauté yellow onion for 5 min until translucent. Stir in garlic and cook for 1 minute.

Add Arborio rice and cook for 2 min, stirring constantly, until the edges are translucent.

Pour in about two-thirds (approx. 1000ml) of the warm vegetable broth. Give it one stir, then reduce heat to low, cover, and simmer for 12 min.

Remove the lid. Pour in the dry white wine and stir vigorously for 2 min until the liquid is almost completely evaporated. This helps release the starch after the initial simmer.

Add the remaining vegetable broth one ladle at a time, stirring frequently for about 8 min until the rice is tender and creamy.

Stir in the cremini mushrooms, nutritional yeast, vegan butter, and fresh parsley. Serve immediately.