Vegan Mushroom Risotto
Posted by Allen Nixon
Garlic Cloves, Parsley, Olive Oil, Salt And Pepper, Onion, Arborio Rice, Mushrooms, Vegetable Broth, Nutritional Yeast
Made from 100% Organic Cashews which are Stone-Ground to a Silky Smooth Texture
Vegan Mushroom Risotto Recipe
This vegan mushroom risotto is a creamy and delicious comfort food that is suitable for any season. The earthy flavor of the mushrooms complements the creamy arborio rice perfectly, and the nutritional yeast adds a cheesy flavor without the use of dairy. This dish is ideal for a romantic night in or as a side dish at a dinner party.
Ingredients
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/2 cup white wine
- Season with salt and pepper to taste
- 1 onion, diced
- 1 cup arborio rice
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 1/4 cup nutritional yeast
Time Needed
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Instructions
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Sauté the diced onion until it is translucent.
- Sauté for 5 minutes, or until the mushrooms are tender, with the minced garlic and sliced mushrooms.
- Stir in the arborio rice until it is completely coated in the mushroom mixture.
- Bring the vegetable broth and white wine to a simmer.
- Cook, stirring occasionally, for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
- Season with salt and pepper to taste after adding the nutritional yeast and chopped parsley.
- Serve immediately.
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