How To Make Dairy Free Mushroom Risotto Recipe
A creamy, flavorful risotto made without dairy.
Serves:
Ingredients
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 8 oz mushrooms, sliced
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
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In a medium saucepan, heat the vegetable broth over low heat.
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
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Add the Arborio rice and stir to coat in the oil. Add the white wine and stir until absorbed.
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Add the mushrooms to the pot and stir. Slowly add the warm vegetable broth, one ladleful at a time, stirring frequently. Continue adding broth and stirring until the rice is creamy and cooked through, about 20-25 minutes.
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Stir in the nutritional yeast and season with salt and pepper to taste. Garnish with fresh parsley if desired and serve immediately.
Nutrition
- Calories : 284kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1319mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 7g
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