-
Heat the oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened.
-
Add the mushrooms and cook for a further minute.
-
Stir in the risotto rice, seasoning 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.
-
Once cooked, stir in the nutritional yeast/cheese (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
-
Serve and enjoy!
