Vegan Mushroom Risotto
Creamy, rich, and full of umami flavor, this Vegan Mushroom Risotto is a delightful dinner option that’s both comforting and nutritious.
Risotto is a classic Italian dish known for its creamy texture and adaptability.
With whole-food, plant-based ingredients, this Vegan Mushroom Risotto is not only delicious but also good for you.
Discover how to make this comforting dish with simple steps at vegancooking.recipes, where we celebrate the joy of cooking without animal products.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Arborio rice is essential for the creamy texture of risotto. You can substitute with another short-grain rice, but the texture may vary. Nutritional yeast is key for adding a cheesy flavor without dairy.
Tips & Notes
- •Stirring is crucial for a creamy risotto, so don't skip this step!
- •Use homemade vegetable broth for the best flavor and nutrition.
Recipe Variations
- •Try adding peas or spinach for added nutrients.
- •Incorporate sun-dried tomatoes for a burst of flavor.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water to restore creaminess.
Frequently Asked Questions
Can I make this risotto without mushrooms?
Yes! You can substitute mushrooms with vegetables like asparagus, peas, or spinach for a different flavor profile.
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Creamy, rich, and full of umami flavor, this Vegan Mushroom Risotto is a delightful dinner option that’s both comforting and nutritious.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- 3
Add the minced garlic and sliced mushrooms to the skillet. Sauté for another 5-7 minutes until the mushrooms are tender and start releasing their moisture.
- 4
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 5
Begin adding the warm vegetable broth, one ladle at a time, to the rice mixture. Stir frequently and allow the rice to absorb the broth before adding more.
- 6
Continue this process for about 18-20 minutes, or until the rice is al dente and creamy. You may not need all the broth.
- 7
Once the rice is cooked, stir in the nutritional yeast and season with salt and black pepper to taste.
- 8
Remove from heat, garnish with fresh parsley, and serve immediately.
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