Vegan Risotto with Rosemary and Shiitake Mushrooms
Posted by Maria
Rosemary, Olive Oil, Salt And Pepper, Arborio Rice, Onion, Nutritional Yeast, Shiitake Mushrooms, Garlic Cloves, Vegetable Broth
A 100% Plant-Based, Gluten-Free and Cholesterol-Free Egg Yolk Substitute
Vegan Risotto with Rosemary and Shiitake Mushrooms Recipe
This Vegan Risotto with Rosemary and Shiitake Mushrooms is a hearty and flavorful dish ideal for a night in. The aromatic flavors of rosemary and shiitake mushrooms infuse the creamy arborio rice, making it a satisfying and delicious meal for any occasion.
Ingredients
- 1 tbsp chopped fresh rosemary
- 1 tablespoon olive oil
- Season with salt and pepper to taste
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 onion, chopped
- 1/4 cup nutritional yeast
- 1 cup shiitake mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
Time Needed
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Instructions
- Warm the vegetable broth in a saucepan and keep it simmering.
- Warm the olive oil in a large skillet over medium heat.
- Sauté the onion and garlic until the onion is translucent.
- Stir in the arborio rice until the grains are evenly coated with the oil.
- Stir in the white wine until it is absorbed by the rice.
- Stir in a ladleful of the simmering vegetable broth until it is absorbed by the rice.
- Repeat step 1 until the rice is al dente.
- (about 20-25 minutes).
- Sauté the shiitake mushrooms with the rosemary in a separate skillet until tender.
- Stir in the nutritional yeast until it is evenly distributed.
- When the risotto is done, take it off the heat and stir in the shiitake mushrooms.
- Season to taste with salt and pepper.
- Serve immediately and enjoy.
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