How To Make Vegan Slow Cooker Mushroom Risotto Recipe
Creamy and savory mushroom risotto made with vegan ingredients.
Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
- 1 cup of arborio rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb of mushrooms, sliced
- 4 cups of vegetable broth
- 1/2 cup of dry white wine
- 1 tsp of dried thyme
- Salt and pepper to taste
- 1/4 cup of nutritional yeast
- 2 tbsp of vegan butter
Instructions
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In a slow cooker, combine the rice, onion, garlic, mushrooms, vegetable broth, white wine, thyme, salt and pepper.
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Cook on high for 4 hours, stirring occasionally, until the rice is tender.
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Stir in the nutritional yeast and vegan butter until creamy.
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Serve hot.
Nutrition
- Calories : 292kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 1220mg
- Total Carbohydrates : 49g
- Dietary Fiber : 4g
- Sugars : 5g
- Protein : 8g
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