Mushroom Risotto (Vegan version)
Creamy vegan risotto with mushrooms, white wine, and fresh herbs.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 2 cups mixed mushrooms (cremini, shiitake, or button), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Heat the vegetable broth in a saucepan and keep it warm on low heat.
In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5 minutes.
Stir in the Arborio rice and toast for 1-2 minutes until the grains are slightly translucent at the edges.
Pour in the white wine and stir continuously until the wine is fully absorbed.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each ladle is absorbed before adding the next.
Continue this process until the rice is creamy and al dente, about 20-25 minutes.
Stir in the nutritional yeast, thyme leaves, salt, and black pepper. Adjust seasoning to taste.
Garnish with fresh parsley and serve immediately.
Chef's Tips
- Consistent Stirring: Stirring frequently helps release the rice's starch, creating a creamy texture without dairy.
- Broth Temperature: Keep the broth warm to maintain even cooking temperature.
- Mushroom Variety: Use a mix of mushrooms for deeper flavor.
- Wine Substitute: If avoiding wine, replace it with extra vegetable broth and a splash of lemon juice.
- Resting Time: Let the risotto sit for 2 minutes before serving to thicken slightly.
