A creamy, dreamy recipe for Mushroom & Herb Risotto! Just sautee, add liquid, and stir! It really is that easy, and so delicious. Plus, it's vegan & gluten free!

1 Tbsp olive oil

10 oz sliced mushrooms

1/2 cup cooking sherry

1 3/4 cup arborio rice

7-8 cups vegetable broth

1 tbsp fresh thyme

1/2 tsp dried oregano

1/2 tsp ground coriander

2 Tbsp nutritional yeast

salt and pepper, to taste

Place the vegetable broth in a pot on the stove and warm over medium heat. Keep the broth warm during the whole risotto-making process.
Warm the olive oil in a large skillet over medium heat. Add the mushrooms and cook until they begin to release their liquid. Add the rice and cook, stirring very often, until it starts to get translucent, about 4-5