Vegetable Risotto   – Kidney Community Kitchen

Ingredients

• 60 ml olive oil
• 1/2 cup onion or shallot
• 1 clove garlic
• 60 ml white wine
• 100 g carnaroli rice
• 100 g red pepper
• 100 g mushrooms
• 100 g arugula
• 400 ml no salt added vegetable stock (vegan option) or chicken stock.
• 40 g nutritional yeast
• 3 branch thyme
• basil or another fresh herb
• 10 ml lemon juice
• Pepper to taste