4 cups vegetable broth
1 tablespoon olive oil
8 ounces crimini mushrooms, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1 small leek, rinsed and thinly sliced
1 cup arborio rice
1/4 cup white wine
3 tablespoons nutritional yeast
Chopped parsley
In a small saucepan, heat the vegetable broth over medium-high heat. Once it simmers, reduce the heat to low and keep warm.
Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Add the mushrooms and season with salt and pepper. Cook until browned, about 5 minutes, stirring frequently.
Add the leeks and cook until softened, about 3 minutes.
Add the rice and cook for 1 minute, stirring to coat.
Add the white wine and cook until the liquid has absorbed, about 2 minutes.
Add the warm vegetable broth one ladle at a time, stirring constantly, cooking until the liquid is absorbed before adding the next ladleful. Keep the heat at medium so the mixture simmers but does not boil.
Continue adding the broth until the rice is cooked through, about 20 minutes.
Remove the risotto from the heat and stir in the nutritional yeast.
Serve the risotto into bowls, and garnish each bowl with the chopped parsley.