Gluten-Free, Vegan, Serves 4
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup sliced shiitake mushrooms
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme, chopped
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and sliced shiitake mushrooms to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the mushrooms are caramelized and browned. Add the Arborio rice to the skillet and sauté for 1-2 minutes until the rice is lightly toasted. If using white wine, pour it into the skillet and stir until it’s mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, to the skillet. Stir the rice constantly and allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked to your desired consistency (about 18-20 minutes). Once the rice is cooked, stir in the nutritional yeast (if using) and season with salt and pepper to taste. Remove the skillet from heat and cover it with a lid. Let it rest for a couple of minutes to allow the flavors to meld. Serve the Caramelized Shiitake Mushroom Risotto in individual bowls, garnished with chopped fresh parsley. Enjoy this delicious and creamy risotto as a satisfying vegan and gluten-free dish!