Description
This vegan mushroom risotto is hearty and super flavorful - nobody will miss the dairy!
Ingredients
Scale
- 1/4 cup vegan butter (or olive oil)
- 2 small yellow onions, finely diced
- 2 tbsp garlic, minced
- 6 cups mixed wild mushrooms (shiitake, porcini, chanterelle, etc)
- 1 cup dry white wine*
- 6 cups vegetable broth
- 2 cups arborio rice
- 2 tsp salt
- Pepper to taste
- ½ cup vegan parmesan cheese
Instructions
- Heat a large pot to medium and add butter. Add onion and sauté for 8-10 minutes, until slightly caramelized and softened. Add garlic, mushrooms and salt and continue cooking for 5-7 minutes.
- In a separate pot, heat vegetable broth over low heat.
- Add rice to the mushroom/onion mixture and stir well to coat. Let toast for a minute or two, then add wine. Stir until wine is completely absorbed, then begin ladling in broth, one ladle-full at a time. Don't add the next ladle of broth until the previous one has been almost fully absorbed. You'll have to stir often and keep a close eye on the risotto to prevent it from burning/drying out.
- When the rice is al dente, stir in pepper and vegan cheese. Note that you may not need to use all 6 cups of broth. It varies depending on the temperature, pot, etc. Taste the rice as you go to determine doneness. Serve warm.
Notes
*A dry white wine is best, like Sauvignon Blanc or Pinot Grigio.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 small bowl
- Calories: 226
- Sugar: 4.4 g
- Sodium: 1443.4 mg
- Fat: 10.8 g
- Saturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 1.3 g
- Protein: 6.1 g
- Cholesterol: 0 mg
