Vegan Wild Mushroom and Truffle Risotto: Recipes by our chefs

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth, warmed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 300 g mixed wild mushrooms, sliced
• 2 tbsp olive oil
• 1/4 cup white wine (optional)
• 3 tbsp nutritional yeast
• 1 tbsp truffle oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Vegan parmesan, grated (for garnish)