Method
Ingredients
- 200 g risotto rice
- 200 g mushrooms
- 1 Schalotte shallot
- 700 ml hot vegetable stock
- 1 EL nutritional yeast
- 1 EL olive oil
- 1 Prise salt
Method
- Fry the shallot and mushrooms in the oil, then toast the rice for one minute.
- Add the stock a ladle at a time, stirring, until the rice is soft, about 18 minutes.
- Stir in the nutritional yeast.
- Leave it for two minutes.
