Ingredients
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1 1/2 cups Arborio rice
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1 cup mixed mushrooms (shiitake, cremini, or porcini), sliced
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1 onion, finely chopped
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2 cloves garlic, minced
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4 cups vegetable broth, warmed
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1 cup dry white wine
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1/2 cup nutritional yeast (optional, for added flavor)
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2 tablespoons olive oil
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2 tablespoons vegan butter
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1 teaspoon dried thyme
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1 Salt and black pepper to taste
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1 Fresh parsley, for garnish (optional)
Directions
Enjoy the creamy and savory delight of vegan mushroom risotto, a classic Italian favorite, perfect for lunch.
Feel free to customize your vegan mushroom risotto by adding other vegetables like asparagus, peas, or spinach for extra flavor and nutrition. Adjust the seasoning and consistency by adding more vegetable broth or wine if needed.
Steps
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1
Done
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Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. |
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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 dried thyme. Cook for 5-7 minutes until the mushrooms are browned and tender. Remove half of the cooked mushrooms and set them aside for garnish. |
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4
Done
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Add the Arborio rice to the skillet and stir to coat it with the mushroom mixture. Cook for 1-2 minutes until the rice is lightly toasted. |
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5
Done
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Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed. |
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6
Done
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Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked to your desired level of tenderness (usually 18-20 minutes). |
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7
Done
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Stir in the nutritional yeast (if using) and vegan butter. Season with salt and black pepper to taste. |
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8
Done
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Serve the vegan mushroom risotto hot, garnished with the reserved sautéed mushrooms and fresh parsley if desired. |
