Dairy-free Mushroom Risotto
This Dairy-Free Mushroom Risotto is a creamy and flavorful dish that is perfect for a cozy night in. The rich umami flavor of the mushrooms combined with the creamy texture of the risotto makes this a comforting and satisfying meal.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 lb mushrooms, sliced
- 2 tbsp olive oil
- 1/2 cup nutritional yeast
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mushrooms to the pot and cook until they release their liquid and become golden brown.
- Stir in the Arborio rice and cook for 1-2 minutes until the grains are coated with oil and slightly translucent.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
- Once the rice is creamy and tender, stir in the nutritional yeast and season with salt and pepper.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Wooden spoon Ladle
Tools
Cutting board Knife Saucepan
Serving suggestions
Serve the Dairy-Free Mushroom Risotto with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and added freshness.
Tips & tricks
For extra depth of flavor, you can add a splash of balsamic vinegar or a drizzle of truffle oil before serving.
Cost
$15