Vegan Mushroom Risotto

Adapted from Vegangela

Note that some FM sufferers won’t be able to tolerate any wine, even if cooked.

  • 5 1/2 cups safe vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 pounds (4 cups) sliced white or baby bella mushrooms
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 tsp truffle oil (optional)

In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large pot over medium-high heat. Add the Arborio rice and cook 1 minute, stirring to coat with oil. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add the mushrooms and cook 1 minute.

Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in the truffle oil. Season with salt and pepper to taste.

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