An easy, healthy weeknight meal that’s super creamy and full of flavor, its gluten free and plus vegan

Ingredients

•  1 tbsp olive oil
•  1 shallot, or 1/2 white onion, diced
•  3 garlic cloves, minced
•  100 g button mushrooms, thinly sliced
• 100 gms, risotto rice
•  500 ml vegetable stock
• 1/2 tbsp white wine vinegar ( optional) 
• 4 tbsp nutritional yeast flakes ( optional) 
• Fresh parsley, to serve
•  Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
2. Add the mushrooms and cook for a further minute.
3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
5. Serve and enjoy!