Description
Indulge in the creamy, umami-rich flavors of this easy Vegan Mushroom Risotto. Made with hearty arborio rice, a variety of mushrooms, and savory seasonings, this dish is a satisfying meatless main that’s perfect for a quick weeknight dinner or a special occasion.
Ingredients
– 1 cup arborio rice
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup dry white wine
– 2 tbsp olive oil
– 2 tbsp vegan butter
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. 1. In a large saucepan, heat the olive oil and vegan butter over medium heat.
2. 2. Add the diced onion and sauté for 5 minutes until translucent.
3. 3. Stir in the minced garlic and continue cooking for 1 minute.
4. 4. Add the sliced mushrooms and sauté for 8-10 minutes, until the mushrooms are tender and have released their moisture.
5. 5. Add the arborio rice and stir to coat the grains with the oil and vegetables.
6. 6. Pour in the white wine and let it simmer, stirring constantly, until the wine has been absorbed, about 2-3 minutes.
7. 7. Begin adding the vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for 18-20 minutes, until the rice is tender and creamy.
8. 8. Stir in the dried thyme and rosemary. Season with salt and pepper to taste.
9. 9. Serve the vegan mushroom risotto immediately, garnished with chopped fresh parsley.
Notes
For a creamier texture, add an extra 1/4 cup of broth. Feel free to experiment with different mushroom varieties. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian