Vegan Chanterelle Risotto
Posted by Harold Fisher
Vegan Butter, Salt And Pepper, Nutritional Yeast, Vegetable Broth, Chanterelle Mushrooms, Arborio Rice, Olive Oil, Garlic Cloves, Onion
Made with Natural Plant-Based Ingredients, This Vegan Honey is Perfect for Anyone who Wants to Satisfy Their Sweet Tooth
Made with Natural Plant-Based Ingredients, This Vegan Honey is Perfect for Anyone who Wants to Satisfy Their Sweet Tooth
Vegan Chanterelle Risotto Recipe
This creamy and savory vegan chanterelle risotto is ideal for any occasion. Arborio rice, chanterelle mushrooms, and nutritional yeast combine to make a rich and flavorful base that will leave you satisfied and wanting more.
Ingredients
- 2 tbsp vegan butter
- Season with salt and pepper to taste
- 1/4 cup nutritional yeast
- 4 cups vegetable broth
- 1/2 lb chanterelle mushrooms, cleaned and sliced
- 1 cup arborio rice
- 2 tbsp olive oil
- 1/4 cup white wine
- 3 garlic cloves, minced
- 1 onion, chopped
Time Needed
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Instructions
- Warm up the vegetable broth in a large saucepan over low heat.
- Warm the olive oil and vegan butter in a separate saucepan over medium heat.
- Sauté the chopped onion and minced garlic in the saucepan for 2-3 minutes, or until the onion turns translucent.
- Cook for 3-4 minutes more after adding the sliced chanterelle mushrooms to the saucepan.
- Stir in the Arborio rice until it is completely coated in the onion, garlic, and mushroom mixture.
- Pour in the white wine and stir until it is absorbed by the rice.
- Pour in a ladle of warm vegetable broth and stir constantly until it is absorbed by the rice.
- Repeat adding a ladle of vegetable broth and stirring until it is absorbed until the rice is cooked to your liking.
- (about 20-25 minutes).
- To taste, add the nutritional yeast, salt, and pepper.
- Serve the risotto immediately and enjoy.
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