Wild Mushroom Risotto | Murielle Banackissa

Name: Wild Mushroom Risotto | Murielle Banackissa
Ingredients: 1 tbsp + 1 tsp extra virgin olive oil (, divided); 4 cups (about 300g) wild mushrooms (, chopped (I used a mix of oyster, baby king oyster, shiitake and chanterelle mushrooms)); 1 tbsp tamari; 1 tbsp chopped fresh sage; Freshly cracked black pepper (, to taste); 3-3½ cups mushroom or vegetable broth; ¼ cup nutritional yeast; ½ cup chopped shallots ((about 2 small or 1 large)); 2 garlic cloves (, minced); 1 cup Arborio rice; ½ cup white wine; 1 tbsp unsalted vegan butter; ¼ cup vegan parmesan

muriellebanackissa.com

Rich, creamy and packed with umami flavours, this Vegan Wild Mushroom Risotto is a total crowd pleaser! Pair it with your favorite wine and it is perfect for a weekend dinner or a date night!

View full recipe on muriellebanackissa.com

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Ingredients

1 tbsp + 1 tsp extra virgin olive oil (, divided)
4 cups (about 300g) wild mushrooms (, chopped (I used a mix of oyster, baby king oyster, shiitake and chanterelle mushrooms))
1 tbsp tamari
1 tbsp chopped fresh sage
Freshly cracked black pepper (, to taste)
3-3½ cups mushroom or vegetable broth
¼ cup nutritional yeast
½ cup chopped shallots ((about 2 small or 1 large))
2 garlic cloves (, minced)
1 cup Arborio rice
½ cup white wine
1 tbsp unsalted vegan butter
¼ cup vegan parmesan