Vegan Mushroom Risotto Recipe
Introduction
Indulge in a savory umami-filled lunch with our Vegan Mushroom Risotto today. This dish combines the richness of mushrooms with creamy Arborio rice, creating a satisfying and flavorful meal.
Ingredients
- 2 cups Arborio rice
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 4 cups vegetable broth
- 1 cup white wine
- 1/2 cup nutritional yeast
- 1/4 cup vegan butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, sauté the onion and garlic in vegan butter until translucent.
- Add the mushrooms and cook until they release their juices.
- Stir in the Arborio rice and toast for a few minutes.
- Pour in the white wine and cook until absorbed.
- Gradually add the vegetable broth, 1 cup at a time, stirring frequently until the rice is creamy.
- Stir in the nutritional yeast and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Enjoy the depth of flavors and comforting textures in this Vegan Mushroom Risotto. Perfect for a hearty lunch that will leave you feeling nourished and satisfied.
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Nutritionfacts | Calories: 350, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 800mg, Total Carbohydrates: 62g, Dietary Fiber: 4g, Sugars: 3g, Protein: 8g |
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Preparation Time | 45 minutes |
Allergy Information | Contains gluten (Arborio rice), may contain traces of nuts (depending on vegetable broth used) |