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In large pan heat oil & butter.
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Cook chopped onion, garlic and parsley for a few minutes.
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Add thinly sliced mushrooms and cook a few more minutes.
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Add in rice.
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add wine and let it evaporate.
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Stir in nutritional yeast.
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Add vegetable broth 1/2 cup at at a time mixing and letting liquid absorb before adding more.
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Risotto is ready when Al dente, will cook about 20-30 minutes total.
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Salt and pepper to taste.
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Top with vegan Parmesan and cilantro (optional).