How To Make Vegan Mushroom Risotto Recipe
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Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 3 cloves of garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup nutritional yeast
- 1/2 cup unsweetened plant-based milk
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
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Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
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Add the Arborio rice to the pot and stir to coat it in the oil. Cook for 1-2 minutes.
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Pour in the white wine and stir until it is absorbed by the rice.
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Gradually add the vegetable broth, 1 cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next.
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Once all the broth is added, continue stirring and cooking the risotto until the rice is tender and creamy, about 20-25 minutes.
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Stir in the nutritional yeast and plant-based milk, and season with salt and pepper to taste.
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Remove from heat and let the risotto sit for a few minutes before serving. Serve garnished with fresh parsley.
Nutrition
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 50g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 7g
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