Vegan Creamy Mushroom Risotto
Indulge in the rich and creamy flavors of this Vegan Creamy Mushroom Risotto. This dish is perfect for a cozy night in or a special dinner with friends and family.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the vegetable broth and almond milk over medium heat. Keep the mixture warm but not boiling.
- In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are tender and golden brown.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- Begin adding the warm broth and almond milk mixture to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more, and continue this process until the rice is creamy and al dente.
- Stir in the nutritional yeast and season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pot Large pan Wooden spoon Ladle
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Vegan Creamy Mushroom Risotto with a side of steamed vegetables or a fresh green salad.
Tips & tricks
For an extra decadent touch, drizzle a little truffle oil over the risotto before serving.
Cost
$15