Vegan Mushroom Risotto

Ingredients

• 8 cups vegetable stock
• 1 cup vegan dry white wine
• 2 tbsp olive oil
• 3 1/4 tbsp vegan butter
• 1 leek (finely chopped)
• 1 cup mushrooms (sliced)
• 1 1/2 cup Arborio rice
• 4 tbsp vegan Parmesan
• pepper

Instructions

1. 1

   Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.

2. 2

   In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.

3. 3

   Add Arborio rice and stir while cooking until the grains become transparent.

4. 4

   Add 1/2 cup boiling broth, mixing until completely absorbed. Add 1/2 cup of broth again and stir well. Continue with the rest of the broth, 1/2 cup at a time.

5. 5

   Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.

6. 6

   Serve sprinkled with Parmesan and freshly ground pepper.