Vegan Risotto (4/1/20)

Welcome to your recipe of the week! Feel free to watch the live videos and cook along with Meg Wednesdays at 12:30 (ct) via Facebook. If you can’t attend at that time, view the archived videos and enjoy at your leisure!

4/1/20: VEGAN RISOTTO (it’s delicious and that’s no joke!)
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½ medium onion
½ cup of cremini mushrooms (or preferred type)
4 cloves of garlic minced
1 Tbs olive oil
1 Tbs butter (or double olive oil to make vegan)
4 cups vegetable stock (usually one whole box)
1 cup of Arborio (for traditional risotto) or long grain rice
¼ cup of dry white wine or cooking wine (preferably use a wine you like, it adds a lot of the flavor)
1 cup mozzarella (vegan substitute will work)
3 Tbs of parsley
Optional- a sprinkling of parmesan, vegan or regular, for taste
Heat stock to keep warm
Add oil and butter to a large skillet or wok (heat at about medium)
Add onions and cook until they start to soften, then add mushrooms and cook all until tender (increase or decrease heat so as not to burn vegetables)
Add garlic and cook ingredients in skillet for another minute
Add dry rice and toss in skillet to coat all rice in oil
Add wine and stir until absorbed
Add a cup of WARMED vegetable stock and stir until absorbed
Repeat until all the stock has been used (this will take about 20 minutes)
Add parsley when adding the last cup of stock, leaving some stock unabsorbed
Add mozzarella cheese and stir until creamy (raising or lowering temp so as not to burn cheese)
Top with parmesan if desired