This creamy, rich, and flavorful vegan mushroom risotto is made with real mushrooms. It creates the ideal savoury entrée and is quite simple to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 cup Arborio rice (risotto rice)
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1 cup unsweetened plant-based milk (e.g., almond milk, oat milk)
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Heat the olive oil in a large pan or skillet over medium heat.
- Add the chopped onion and minced garlic to the pan, and sauté until the onion turns translucent, about 5 minutes.
- Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 8-10 minutes.
- Stir in the Arborio rice and cook for a minute, ensuring each grain is coated in oil.
- If using, pour in the white wine and cook until it is absorbed by the rice.
- Begin adding the vegetable broth to the pan, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. Continue this process until the rice is tender and cooked through, which should take approximately 20-25 minutes.
- Stir in the plant-based milk and nutritional yeast, and cook for an additional 2-3 minutes to achieve a creamy consistency.
- Remove the pan from heat and add the fresh lemon juice. Season with salt and pepper to taste, and mix well.
- Serve the mushroom risotto hot, garnished with fresh parsley or chives if desired.
Nutrition Facts
- Calories: 320
- Fat: 7g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 8g
- Sodium: 700mg
- Sugar: 4g
