In a large saucepan, heat up the olive oil over medium heat.
Add minced garlic. Sauté until fragrant (about 1 minute).
Toss in the mushrooms. Cook until they release their water and begin to brown (around 5 minutes).
Add the Arborio rice to the saucepan. Toast the rice lightly for about 2 minutes, ensuring it’s well coated in the oil and mushroom mixture.
Gradually add the vegetable broth, half a cup at a time. Wait for the liquid to be absorbed before adding more. This process ensures the creaminess of your Vegan Mushroom and Garlic Risotto.
Keep stirring the mixture to avoid the rice sticking to the bottom of the pan.
After about 20 minutes, the rice should be al dente and the mixture creamy.
Stir in nutritional yeast, vegan butter (if using), fresh lemon juice, salt, and pepper. Cook for another 2 minutes.
Once the Vegan Mushroom and Garlic Risotto is ready, remove from heat and garnish with chopped parsley.
