This Vegan Mushroom Risotto is a healthy and nutritious dinner recipe that's so easy to make. It's vegan and gluten-free, and requires minimal effort to cook.

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INGREDIENTS:

Risotto:
2 tbsp coconut oil
1 yellow onion finely chopped
3 cloves garlic finely chopped
pinch sea salt
1 1/2 cups arborio rice
5 cups vegetable broth
1/2 cup nutritional yeast
1/3 cup parsley , chopped

Balsamic Mushrooms:
2 tbsp coconut oil
16 oz cremini mushrooms (2 boxes), sliced
pinch sea salt
1 tbsp balsamic vinegar

INSTRUCTIONS:
1. Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

2. Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

3. While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

4. Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.

NOTES:
If you prefer to make this recipe a one-pot recipe: start by first cooking the balsamic mushrooms (Step 4) in the large pot. When ready, remove the mushrooms from the pot and set aside. Use the pot to cook the risotto as instructed in Step 1 and 2.

This method increases the cooking time as you're not doing two things at once. But it makes for less clean up! The choice is yours.

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