Ingredients
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1 1/2 cups arborio rice
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1 lb (450g) mushrooms, sliced (cremini or button mushrooms work well)
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1 onion, finely chopped
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3 cloves garlic, minced
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4 cups vegetable broth (low-sodium)
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1 cup unsweetened almond milk (or any unsweetened plant-based milk)
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1/2 cup dry white wine (optional)
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2 tablespoons olive oil
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1/2 cup nutritional yeast (for a cheesy flavor)
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1/4 cup fresh parsley, chopped
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1 Salt and black pepper, to taste
Directions
Savor the authentic Italian taste with this Vegan Mushroom Risotto, a dairy-free twist on a classic dish.
You can customize your mushroom risotto by adding other vegetables like spinach, peas, or roasted red peppers.
Steps
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1
Done
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In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. |
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2
Done
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Stir in the minced garlic and cook for another 1-2 minutes until fragrant. |
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3
Done
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Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 7-8 minutes. Season with salt and black pepper. |
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4
Done
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Add the arborio rice to the skillet and stir it into the mushroom mixture. Toast the rice for 2-3 minutes until it becomes translucent around the edges. |
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5
Done
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If using white wine, pour it into the skillet and stir until most of it has evaporated. |
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6
Done
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Begin adding the vegetable broth, one cup at a time, stirring continuously. Allow each cup of broth to be absorbed by the rice before adding the next. This process will take about 20-25 minutes. |
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7
Done
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After adding all the broth and when the rice is creamy and tender, pour in the unsweetened almond milk and nutritional yeast. Stir well to combine and cook for an additional 2-3 minutes to heat through. |
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8
Done
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Taste and adjust the seasoning with salt and black pepper. |
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9
Done
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Remove the skillet from heat, garnish the risotto with chopped fresh parsley, and serve immediately. |
