Mushroom Risotto

Ingredients (For 1 Serving - Approx. 1 Bowl):

• Arborio rice: 1/4 cup (50 g)

• Vegetable broth: 1 cup (240 ml), warmed

• Mushrooms: 1/2 cup (50 g), thinly sliced (e.g., button, cremini, or shiitake)

• Onion: 1/4 small, finely chopped

• Garlic: 1 clove, minced

• Olive oil (optional): 1 tsp, or skip for oil-free

• Nutritional yeast: 1 tbsp (optional, for cheesy flavor)

• Fresh parsley: 1 tsp, chopped (for garnish)

• Salt: To taste

• Black pepper: A pinch

Serving Size:

1 serving (approximately 1 bowl)

Method:

1. Prepare the Ingredients:

   • Heat the vegetable broth in a small saucepan and keep it warm on low heat.

   • In a non-stick pan, sauté the onion and garlic over medium heat until soft. If oil-free, use a splash of vegetable broth instead of oil.

2. Cook the Mushrooms:

   • Add the sliced mushrooms to the pan and cook for 4-5 minutes until softened and lightly browned. Remove half of the mushrooms and set them aside for garnish.

3. Toast the Rice:

   • Add the Arborio rice to the pan with the remaining mushrooms. Stir for 1-2 minutes to coat the rice and lightly toast it.

4. Add Broth Gradually:

   • Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle. Continue this process until the rice is tender and creamy, about 20 minutes. Adjust the consistency by adding more broth if needed.

5. Season and Finish:

   • Stir in nutritional yeast (if using) for a cheesy flavor. Season with salt and black pepper to taste.

6. Serve:

   • Transfer the risotto to a bowl, garnish with the reserved mushrooms and fresh parsley. Serve warm.

Nutritional Information (Per Serving):

• Calories: 200 kcal

• Carbohydrates: 38 g

• Protein: 5 g

• Fat: 2 g (less if oil-free)