Prep time 90 minutes
900ml vegetable broth
500g Brown common mushrooms
250g arborio rice
50g nutritional yeast
Half cup white wine
Half cup olive oil
3 stalks fresh thyme or 1 tsp dry
½ tsp salt
½ a celery stick
Sauté 250g of the mushrooms until soft. Place the sautéed mushrooms and the thyme together with the vegetable broth in a high-speed blender and blend.
Chop the onion and celery. In a pot or Dutch oven, sweat the onions in some olive oil. Add the celery and combine. Add in the olive oil followed by the arborio rice. Give it a good mix to ensure the oil, onion and celery coat the rice evenly.
Once the rice starts giving off a popping sound and soaking the oil up, add the white wine and mix well for around 5 minutes. Add the rest of the chopped mushrooms and mix. Once the mushrooms have softened and started to release their juices, add the broth mix. Gently keep stirring until the rice has fully cooked and absorbed the mixture.
Stir in the nutritional yeast. You should achieve a creamy consistency similar to that of the image.