Vegan Mushroom Risotto
Total Time
25 minutes
Cook Time
20-25 minutes
Rating
0 out of 5 stars
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Ingredients
- 2 cups Arborio rice
- 6 cups vegetable stock
- 1 cup white wine (vegan-friendly)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 300g mixed mushrooms (such as cremini or shiitake), sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup nutritional yeast
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
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Preparation
Step 1
In a large saucepan, heat the vegetable stock over medium heat. Keep it simmering throughout the cooking process.
Step 2
In another large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
Step 3
Add the sliced mushrooms to the pan and cook until they become tender and start to release their moisture.
Step 4
Stir in the Arborio rice, dried thyme, and dried rosemary, ensuring that the rice is well coated with the oil and herbs. Toast the rice for a minute or two, stirring constantly.
Step 5
Pour in the white wine to deglaze and stir until it is mostly absorbed by the rice. This step will add a delicious depth of flavor to your risotto.
Step 6
Begin adding the simmering vegetable broth to the rice mixture, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is al dente, creamy, and cooked through. It usually takes around 20-25 minutes.
Step 7
Once the risotto is cooked, stir in the nutritional yeast to enhance its cheesy flavor. Add salt and pepper to taste, adjusting the seasonings according to your preference.
Step 8
Remove the risotto from the heat and let it sit for a couple of minutes to allow the flavors to meld together.
Step 9
Serve the vegan mushroom risotto hot, garnished with fresh chopped parsley. Don’t forget that any leftover risotto can be used to make Arancini the next day!
Step 10
Save recipe for the next time?
Chef's notes
Ensure your white wine is vegan-friendly, as some may use animal-derived products during processing.
Leftover risotto can be used to make Arancini.
