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Vegan Mushroom Risotto

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Indulge in the creamy, comforting flavors of this Vegan Mushroom Risotto. Made with Arborio rice and fresh mushrooms, this plant-based dish is rich in umami and a delight for any palate. Perfect as a main course or side dish, it’s easy to prepare and packed with nutrition. Elevate your dinner table with this deliciously satisfying recipe that will impress both vegans and non-vegans alike.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced (such as cremini or shiitake)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
  4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle of broth.
  6. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
  7. Once the rice is cooked, stir in the nutritional yeast, salt, black pepper, thyme, and lemon juice. Adjust seasoning to taste.
  8. Remove from heat and let it sit for a couple of minutes before serving.
  9. Garnish with fresh parsley and serve warm.

Nutrition

Find it online: https://tastyamelia.com/vegan-mushroom-risotto/

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