If you’re looking for a creamy, satisfying dish that’s both comforting and healthy, Vegan Mushroom Risotto is the answer!
This recipe features hearty Arborio rice cooked slowly to creamy perfection with fresh mushrooms, garlic, and vegetable broth. The addition of nutritional yeast imparts a cheesy flavor, making it an excellent plant-based alternative to traditional risotto. Easy to make and ready in about 30 minutes, this dish is perfect for weeknight dinners or a cozy weekend treat. It’s the ideal way to enjoy wholesome ingredients while impressing your family and friends with restaurant-quality flavor!
Serving and Pairing Suggestions
Serve your Vegan Mushroom Risotto warm, garnished with freshly chopped parsley or thyme for an aromatic touch. This risotto is rich and creamy, making it a fantastic main course for any meal.
For a complete dining experience, consider pairing it with a fresh Spinach and Pomegranate Salad for a refreshing crunch. Alternatively, enjoy it alongside Grilled Veggie Platter with Herb Yogurt Dip for a delightful contrast in flavors.
Tips and Notes
- Use Fresh Mushrooms: Opt for a mix of cremini, shiitake, and portobello mushrooms for varied textures and flavors.
- Slow Cooking: Stir the risotto frequently and add warm broth gradually to achieve the perfect creamy consistency.
- Nutritional Yeast: This ingredient gives the risotto a cheesy flavor without dairy. Adjust the amount to your taste preference.
- Variations: Feel free to add vegetables like peas or asparagus for extra nutrition and freshness.
- Leftovers: Store any leftover risotto in an airtight container in the fridge for up to three days. Reheat with a splash of vegetable broth for consistency.
Elevate your cooking tonight by trying this Vegan Mushroom Risotto. It’s a creamy dream that’s not just delicious but also kind to the planet!
Vegan Mushroom Risotto
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.