Mushroom risotto

Method

1. 1

   Brown the mushrooms hard in olive oil and set aside - do not crowd the pan.

2. 2

   Soften onion and garlic, add rice and toast 2 minutes.

3. 3

   Add hot stock one ladle at a time, stirring, waiting for each to absorb before the next.

4. 4

   After about 20 minutes, when the rice is creamy but still has bite, fold in the mushrooms.

5. 5

   Finish off the heat with nutritional yeast, lemon, olive oil and parsley.