Vegan Mushroom Risotto
A creamy and flavorful Vegan Mushroom Risotto recipe that is dairy-free and packed with earthy mushrooms, perfect for a cozy dinner. This dish combines the rich umami flavors of mushrooms with creamy Arborio rice for a satisfying and comforting meal.
Equipment
- 1 Large saucepan
- 1 Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 onion - finely chopped
- 2 cloves garlic - minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups vegetable broth - warmed
- 2 cups mushrooms - sliced
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley - chopped, for garnish
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the Arborio rice to the pan and toast for 2 minutes. Pour in the white wine and cook until it is absorbed.
- Gradually add the vegetable broth, 1 cup at a time, stirring continuously until the liquid is absorbed before adding more.
- Stir in the mushrooms, thyme, salt, and pepper. Continue to cook until the rice is creamy and tender.
- Remove from heat and let rest for a few minutes. Serve garnished with fresh parsley.
Notes
For a cheesy flavor, add some nutritional yeast to the risotto. You can also use a mix of different mushroom varieties for added depth of flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 56gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 780mgFiber: 3gSugar: 4g
Tried this recipe?Please consider Leaving a Review!