How to make Vegan Mushroom Risotto : Vegan Foods

Vegan Mushroom Risotto

Creamy Wild Mushroom Risotto with Fresh Herbs

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 4 cups vegetable broth, warmed
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
2. Add the sliced wild mushrooms to the skillet and cook until they release their moisture and start to brown, about 7-8 minutes.
3. Stir in the Arborio rice, making sure each grain is coated with the oil and mushrooms. Toast the rice for 2-3 minutes, stirring constantly.
4. If using, pour in the white wine and cook until it is absorbed by the rice.
5. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed by the rice before adding more.
6. Continue adding the vegetable broth and stirring until the rice is tender and creamy, about 20-25 minutes.
7. Stir in the nutritional yeast, fresh parsley, and fresh thyme leaves. Season with salt and pepper to taste.
8. Remove the skillet from heat and let the risotto rest for a few minutes before serving.
9. Garnish with additional fresh herbs if desired. Serve the vegan mushroom risotto warm.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 380 kcal | Servings: 4 servings

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