Vegan mushroom risotto (pressure cooker)

Ingredients
- 1 Tbsp olive oil
- 1 medium onion, Chopped
- 4 cups mushrooms, sliced
- 3 cloves garlic
- 2 cups arborio rice
- 4 & 1/2 cups vegetable stock
- 2 Tbsp vegan butter
- 1/2 cup noosh
- Salt & pepper to taste
- Fresh chopped parsley
- Vegan parmasan cheese


Steps
- Fry the onions, garlic, salt and pepper in the olive oil on a medium heat.

- Add the mushrooms and fry until soft and browned.

- Add the rice, coat in the oils and butter, and fry for a little bit.

- Then add the stock and nutritional yeast.

- Pressure cook for 14 minutes.

- Once the pressure cooking has stopped, melt the cheese through.

Serve with parsley as garnish.