Vegan 'Buttery' Mushroom Risotto

• vegan
• risotto
• mushroom
• dinner
• Isabella

Introduction

Tonight's dinner is inspired by the classic flavors of buttery cuisine, reimagined in a vegan style. This Vegan 'Buttery' Mushroom Risotto captures the essence of a comforting, creamy dish without any animal products. Perfect for a cozy evening meal!

Ingredients

• 1 cup Arborio rice
• 3 cups vegetable broth, warmed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 300 grams fresh mushrooms, sliced
• 1/4 cup vegan butter
• 1/2 cup vegan white wine
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pan, melt the vegan butter over medium heat.
2. Add the chopped onion and garlic, sautéing until translucent.
3. Increase the heat to medium-high and add the mushrooms, cooking until they are golden brown.
4. Stir in the Arborio rice, ensuring it is well-coated with the buttery mixture.
5. Pour in the vegan white wine, and let it simmer until the wine has mostly evaporated.
6. Gradually add the warm vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more.
7. Once all the broth is absorbed and the rice is al dente, remove from heat.
8. Stir in the nutritional yeast, and season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Serve this Vegan 'Buttery' Mushroom Risotto hot, garnished with fresh parsley and a sprinkle of nutritional yeast for an extra cheesy flavor. It's a comforting, creamy dish that's perfect for any vegan or lover of rich, satisfying meals.

Isabella

Additional Information

Nutritionfacts	Calories: 320, Fat: 10g, Carbs: 45g, Protein: 8g
Preparation Time	45 minutes
Allergy Information	Contains yeast, may contain gluten depending on the broth used