Ingredients
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1 1/2 cups Arborio rice
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1 lb (450g) fresh mushrooms, sliced (use a mix of your favorites)
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1 onion, finely chopped
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3 cloves garlic, minced
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4 cups vegetable broth (homemade or low-sodium)
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1 cup dry white wine (optional, replace with additional broth if preferred)
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2 tablespoons olive oil
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2 tablespoons nutritional yeast (optional, for a cheesy flavor)
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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, chopped, for garnish
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1 Vegan parmesan cheese (optional, for serving)
Directions
Feel free to customize your Vegan Mushroom Risotto by adding vegetables like peas or spinach for extra nutrition and color. This creamy Italian dish is a delightful choice for a special evening or a comforting weeknight meal.
Steps
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1
Done
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In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. |
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2
Done
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Stir in the minced garlic and continue cooking for another 1-2 minutes until fragrant. |
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3
Done
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Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and start to brown. Season with salt, black pepper, and dried thyme. |
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4
Done
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Pour in the Arborio rice and stir well to coat the rice with the mushroom mixture. Toast the rice for about 2 minutes until it turns slightly translucent around the edges. |
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5
Done
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If using, add the dry white wine and cook until it's mostly absorbed by the rice. |
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6
Done
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Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes. |
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7
Done
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Stir in the nutritional yeast (if using) for added flavor. |
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8
Done
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Taste the risotto and adjust the seasoning with salt and black pepper as needed. |
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9
Done
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Serve the Vegan Mushroom Risotto hot, garnished with fresh chopped parsley and vegan parmesan cheese if desired. |
