Vegan Mushroom Risotto Recipe
Introduction
Indulge in a creamy delight with today's lunch recipe - Vegan Mushroom Risotto. This dish combines the rich flavors of mushrooms with creamy risotto, creating a decadent meal that will satisfy your cravings.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mixed mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup nutritional yeast
- 1/2 cup cashew cream
- Fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil
Instructions
- In a saucepan, heat the vegetable broth and keep it simmering.
- In a separate large pan, sauté the onion and garlic in olive oil until translucent.
- Add the Arborio rice to the pan and toast it for a few minutes.
- Pour in the white wine and cook until it evaporates.
- Begin adding the warm broth, one ladle at a time, stirring frequently until the rice is creamy and cooked.
- In another pan, sauté the mushrooms until golden brown.
- Once the risotto is cooked, stir in the nutritional yeast, cashew cream, and sautéed mushrooms.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Enjoy this vegan twist on a classic Italian dish, perfect for a cozy lunch or dinner. Elevate your culinary experience with this creamy Mushroom Risotto!
Isabella
| Nutritionfacts | Calories: 320, Total Fat: 5g, Sodium: 780mg, Total Carbohydrates: 60g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains nuts (cashew) |