Vegan Mushroom Risotto

In a pan sauté the onion 🧅, garlic 🧄, mushrooms 🍄 and salt and pepper 🧂 and cook until the onion becomes translucent and the mushrooms reduce water.

In a saucepan bring the vegetable stock to a boil 🍵 and reduce to low heat 🔥.

Once the vegetables are cooked, add the brown rice 🍚 and stir until it starts to become transparent. Add the glass of wine 🍷 and let it evaporate 🌫.

When the white wine has evaporated, add two ladles of vegetable stock 🍵 and let it reduce over medium heat 🔥. Continue the same process (adding 1 ladle at a time) until all the stock has been consumed.