Tired of the same old vegan staples? Try this hearty vegan mushroom risotto recipe to shake things up. Creamy, savory, and packed with earthy flavors, it’s a satisfying dish that even non-vegans will love. With simple ingredients and straightforward steps, you’ll have a restaurant-quality meal right in your own kitchen. Plus, it’s versatile enough to customize with your favorite veggies or herbs. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a go-to favorite. Give it a try and elevate your vegan cooking game tonight.
Vegan Mushroom Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 3 cups sliced mushrooms cremini or button
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth warm
- 1 cup water
- 3/4 cup nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley chopped for garnish
- 1 tablespoon lemon juice optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they become translucent.
- Stir in the Arborio rice, toasting it lightly until it’s just starting to become golden.
- Gradually add 1 cup of warm vegetable broth, stirring continuously. Allow the rice to absorb the liquid before adding more.
- Add the sliced mushrooms to the pot, and continue to stir.
- Continue to add the broth, one cup at a time, followed by the cup of water. Maintain a gentle simmer and keep stirring to prevent sticking.
- Once the rice is tender and has a creamy consistency, remove from heat.
- Mix in the nutritional yeast for a cheesy flavor, and season with salt and pepper to your liking.
- If desired, add a tablespoon of lemon juice to brighten the flavors.
- Serve hot and garnish with the chopped fresh parsley.
Nutrition
Calories: 375kcal
