I want to share with you all a new vegan risotto recipe I’ve been enjoying lately.
As many of you know, I’m always on the lookout for dishes that offer both comfort and nutrition. This one piqued my interest because it promises the richness of traditional risotto without the dairy or meat.
You will find a detailed recipe in the following sections.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, thinly sliced
- 1 cup Arborio rice
- 1/2 cup white wine (optional)
- 4 cups vegetable broth, warmed
- Salt and pepper, to taste
- 1/4 cup nutritional yeast (or more, to taste)
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the Ingredients
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic sautéing until the onion becomes translucent and fragrant.
- Increase the heat to medium-high and add the sliced mushrooms, cooking until they are golden brown and have released their moisture.
Cook the Rice
Stir in the Arborio rice, ensuring it’s well-coated in the oil and has a slight toast to it. Pour in the white wine if using, letting it absorb into the rice.
Simmer and Stir
Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow each addition to be almost fully absorbed before adding the next. This process helps release the rice’s natural starches, ensuring a creamy texture.
Season and Serve
Once the rice is tender and creamy, season with salt and pepper. Stir in the nutritional yeast for a cheesy flavor. Serve hot, garnished with fresh parsley.
Tips for the Perfect Risotto
- Constant Stirring: The key to a great risotto is patience and constant stirring, which ensures a creamy texture without any actual cream.
- Warm Broth: Always use warm broth while cooking risotto to help maintain the temperature throughout the cooking process, allowing the rice to cook evenly.
- Adjust Consistency: Depending on your preference for risotto texture, you might want to add a little more broth for a looser consistency or cook it a bit longer for a thicker, creamier result.
Conclusion
Enjoy your vegan mushroom risotto warm, right after cooking for the best flavor and texture. It’s a simple yet fulfilling dish that brings comfort on any day of the week. Perfect for vegans and those just looking to try something new.
Hi there, I’m Sophie, 35, and I love to cook and experiment with new recipes. It’s my secret sauce for keeping my hubby and three kiddos smiling and our home filled with joy. Cooking is my way of saying, “I love you,” and seeing my family happy and healthy is the best reward.
