Indulge in the comforting and luxurious flavors of this Recipe For Vegan Risotto , a delectable plant-based twist on the classic Italian dish. This creamy and flavorful risotto combines earthy mushrooms, rich Arborio rice, and a savory vegan broth, creating a dish that’s as comforting as it is delicious. With its creamy texture and umami-packed taste, this vegan version of mushroom risotto is sure to impress both vegans and non-vegans alike. Whether you’re looking for a satisfying weeknight meal or an elegant dinner option, this vegan mushroom risotto will be a delightful addition to your culinary repertoire.
Servings: Makes approximately 4 servings
- 1 1/2 cups Arborio rice (risotto rice)
- 4 cups vegetable broth (low-sodium, if possible)
- 1 cup water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 1/2 cup dry white wine (optional)
- 1/2 cup unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 1/4 cup nutritional yeast (optional, for added cheesy flavor)
- 2 tablespoons vegan butter
- Salt and black pepper, to taste
- Fresh parsley or thyme, chopped (for garnish)
- In a medium saucepan, heat the vegetable broth and water. Bring the mixture to a simmer, and then reduce the heat to keep it warm throughout the cooking process.
- In a large skillet or a wide pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-6 minutes, or until they release their moisture and start to brown. Season the mushrooms with salt and black pepper to taste.
- If using white wine, pour it into the skillet with the mushrooms. Allow the wine to simmer until it reduces by half.
- Add the Arborio rice to the skillet, stirring to coat the rice with the mushroom mixture.
- Begin adding the warm vegetable broth and water to the rice mixture, one ladleful at a time. Stir the rice occasionally as the liquid is absorbed.
- Continue adding the broth gradually, stirring gently, until the rice becomes creamy and al dente. This process typically takes around 20-25 minutes.
- Once the rice is cooked to the desired texture, stir in the plant-based milk and nutritional yeast (if using) to add creaminess and a cheesy flavor.
- Remove the skillet from the heat, and stir in the vegan butter to add a luscious finishing touch to the vegan mushroom risotto.
- Taste the risotto and adjust the seasoning with salt and black pepper, as needed.
- Garnish the vegan mushroom risotto with chopped fresh parsley or thyme for a burst of color and added flavor.
Nutrition Facts per Serving (approximate values):
- Calories: 442
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 700mg
- Total Carbohydrate: 71g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 11g