Vegan Mushroom Risotto
A creamy and delicious plant-based risotto made with earthy mushrooms, perfect for comfort food lovers.
Ingredients
Main Ingredients
- 1 cup Arborio rice Essential for creamy texture.
- 4 cups vegetable broth Use a flavorful broth.
- 1 cup mushrooms, sliced Fresh mushrooms are preferred.
- 1 medium onion, chopped Adds sweetness and depth.
- 3 cloves garlic, minced Imparts aroma.
- ½ cup white wine (optional) Adds richness.
- ¼ cup nutritional yeast Gives cheesy flavor without dairy.
- 2 tablespoons olive oil For sautéing ingredients.
- to taste salt Enhances flavors.
- to taste black pepper Adds a hint of spice.
- for garnish fresh parsley Adds color and freshness.
Instructions
Preparation
- Gather all your ingredients. Chop the onion, mince the garlic, and slice the mushrooms.
Cooking
- In a saucepan, add the vegetable broth and heat it over low heat.
- In a separate pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent, about 3-5 minutes.
- Add the sliced mushrooms to the pot. Cook for about 5-7 minutes, stirring frequently.
- Stir in the Arborio rice. Cook for about 2 minutes.
- Pour in the white wine if using. Stir until absorbed.
- Start adding the warm vegetable broth, one ladle at a time, stirring frequently.
- Continue until the rice reaches a creamy, al dente texture, about 18-20 minutes.
- Stir in the nutritional yeast, salt, and black pepper.
- Serve hot, garnished with fresh parsley.
Notes
To store, cool completely and transfer to an airtight container. Can be kept in the fridge for up to 3 days or frozen for about a month.