Vegan Mushroom Risotto

Elegant vegan mushroom risotto in a white bowl on a wooden table, featuring shiitake, portobello, and button mushrooms, garnished with parsley, next to a linen napkin and a leaf in a vase.
Vegan Mushroom Risotto

Introduction

Transform your lunch into a delightful vegan feast with this creamy Vegan Mushroom Risotto. Perfect for a comforting midday meal, this dish combines the earthy tones of mushrooms with the rich, creamy texture of risotto, all made with plant-based ingredients.

Ingredients

  • 1 cup Arborio rice
  • 2 cups sliced mushrooms (preferably a mix of shiitake, portobello, and button)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, warmed
  • 1/2 cup vegan white wine
  • 1 tbsp olive oil
  • 1/4 cup nutritional yeast
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the chopped onion and garlic, sautéing until they are soft and translucent.
  3. Stir in the mushrooms and cook until they are soft and golden brown.
  4. Add the Arborio rice to the pan and stir for about 2 minutes to toast the rice slightly.
  5. Pour in the vegan white wine, stirring continuously until the wine has mostly evaporated.
  6. Gradually add the warm vegetable broth, one cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next.
  7. Once the rice is creamy and tender, remove from heat. Stir in the nutritional yeast, and season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

Enjoy this warming, nutritious meal that brings a touch of Italian flair to your lunchtime. It's a perfect example of how vegan food can be both satisfying and delicious.

Isabella

Additional Information
NutritionfactsCalories: 320 per serving, Fat: 5g, Carbohydrates: 58g, Protein: 8g 
Preparation Time45 minutes 
Allergy InformationContains yeast, possibly gluten in broth depending on brand