Vegan Risotto
Posted by Corey Barnett
Parsley, Olive Oil, Vegan Butter, Cloves Garlic, Dried Thyme, Mushrooms, Onion, Vegetable Broth, Nutritional Yeast, Black Pepper, Arborio Rice
Essential Recipes To Share With Vegans And Omnivores Alike, Shipped Right to Your Door
Essential Recipes To Share With Vegans And Omnivores Alike, Shipped Right to Your Door
Vegan Risotto Recipe
This hearty and delicious vegan mushroom risotto is ideal for a cozy night in. The creamy rice is flavored with mushrooms and nutritional yeast, and it's finished with a sprinkle of fresh parsley for color and freshness.
Ingredients
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/2 cup white wine
- 2 tbsp vegan butter
- 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 lb mushrooms, sliced
- 1 onion, finely chopped
- 4 cups vegetable broth
- 1/2 cup nutritional yeast
- 1/4 tsp black pepper
- 1 1/2 cups arborio rice
Time Needed
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Instructions
- Warm the olive oil in a large pot over medium heat.
- Sauté the onion and garlic for 2-3 minutes, or until softened.
- Stir in the Arborio rice to coat with the oil, onion, and garlic mixture.
- Bring the vegetable broth and white wine to a simmer.
- Reduce the heat to low and place a lid on the pot.
- Cook, stirring occasionally, for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- While the risotto is cooking, heat the sliced mushrooms, dried thyme, and black pepper in a separate pan over medium heat.
- Sauté the mushrooms for 10-12 minutes, or until tender and browned.
- Stir in the nutritional yeast, vegan butter, and sautéed mushrooms once the risotto is done.
- Serve immediately, garnished with fresh parsley.
Vegan Accessories
Nutritional Yeast Flakes - Vegan Cheese Substitute
Vegan Recipes
Vegan Gnocchi with Zucchini and Tomatoes Recipe
