1 tbsp olive oil
1/2 white onion, diced
3 garlic cloves, minced
100 g button mushrooms, thinly sliced
100 g risotto rice
500 ml vegetable stock
1/2 tbsp white wine vinegar, (Optional)*
4 tbsp nutritional yeast flakes, (Optional)**
100g Sundried Tomato
Fresh parsley, to serve
Salt and pepper, to taste
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
Add the mushrooms and 1/2 the sundried tomato and cook for a further minute.
Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the nutritional yeast and remaining sundried tomato, stir in a handful of chopped fresh parsley and season with salt and pepper.
Serve and enjoy!