Description
A creamy vegan mushroom risotto that is rich in flavor and satisfying.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the vegetable broth in a saucepan and keep it warm.
- In a separate pot, heat olive oil over medium heat.
- Add onions and garlic, sauté until softened.
- Add mushrooms and cook until they release moisture.
- Stir in the Arborio rice and cook for 2 minutes.
- Add white wine and stir until absorbed.
- Gradually add the warm broth, one ladle at a time, stirring frequently.
- Continue adding broth until rice is creamy and al dente, about 18-20 minutes.
- Stir in nutritional yeast, salt, and pepper.
- Serve hot, garnished with parsley.
Notes
- Use any variety of mushrooms you prefer.
- For extra creaminess, add a splash of non-dairy milk.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan mushroom risotto, creamy risotto, plant-based risotto