Vegan Creamy Mushroom Risotto

Introduction
Indulge in a taste of Italy with this Vegan Creamy Mushroom Risotto - a comforting dish perfect for a cozy dinner. This dish combines the earthy flavors of mushrooms with the creamy richness of risotto, all veganized for your enjoyment.
Ingredients
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup nutritional yeast
- 1/2 cup cashew cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Vegan parmesan, for serving
Instructions
Instructions:
- In a saucepan, heat the vegetable broth and keep it warm.
- In a separate pan, sauté the onion and garlic until translucent.
- Add the Arborio rice to the pan and toast for a few minutes.
- Deglaze with white wine and let it evaporate.
- Begin adding the warm broth one ladle at a time, stirring frequently until absorbed.
- In another pan, sauté the mushrooms until golden.
- Once the rice is cooked al dente, stir in nutritional yeast, cashew cream, and sautéed mushrooms.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley and vegan parmesan.
Serve this Vegan Creamy Mushroom Risotto hot, garnished with fresh parsley and a sprinkle of vegan parmesan for an extra touch of flavor. Buon appetito!
Isabella
Nutritionfacts | Calories: 320kcal, Carbohydrates: 63g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Sodium: 800mg, Fiber: 4g |
---|---|
Preparation Time | 45 minutes |
Allergy Information | Possible allergies: nuts (cashew) |