Vegan Mushroom Risotto

Two things I greatly enjoy – mushrooms and carbs are featured in this Vegan Mushroom Risotto Recipe. A creamy dish that all can enjoy Mushroom Risotto is a recipe you need to add into your cookbook asap. I never really thought to make risotto being vegan as I associate risotto with Parmesan cheese until a friend snapped me a photo of their plant based risotto. To me risotto gives the impression as being fancy but take it from me that all you need is a couple extra minutes and you can level up your rice game.

Start off with a simple base of onion and garlic in olive oil or vegan butter. From there you can keep it classic with white mushrooms  or get fancy and use gourmet mushrooms like shiitake, girolle, chestnut or oyster. I used this recipe as a chance to try a new mushroom, I bought oyster mushrooms and would use them again in risotto in a heartbeat as well I as used some baby bellas. Using nutritional yeast adds to the cheesy flavor, my go to is Bragg Nutritional Yeast.  Finish off the dish by cooking the arborio rice with vegetable broth; this is where risotto differs from normal rice as you need to add the broth little by little as it cooks. Optional to top with fresh cilantro and/ or Vegan Parmesan cheese. If you want to get fancy you can add in some dried gourmet mushrooms.

A bowl of this Mushroom Risotto is comforting, “cheesy” and delicious not to mention it is Vegan and Gluten Free. This recipe is so versatile it would work well as a entree or accompanying side any main dish. Perfect to throw lots of veggies into for a quick yet satisfying dinner. In my opinion it would be a great date night dinner, sure to impress.

Print

Vegan Mushroom Risotto

Course Main Course, Side Dish

Cuisine Vegan

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1 TBSP olive oil
• 1 TBSP vegan butter
• 1 white onion
• 4 clove garlic
• 2 TBSP fresh Italian parsley
• 2 cups mushrooms
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 2 TBSP nutritional yeast
• 3 cups vegetable broth
• salt & pepper
• Vegan Parmesean optional garnish

Instructions

1. In large pan heat oil & butter.
2. Cook chopped onion, garlic and parsley for a few minutes.
3. Add thinly sliced mushrooms and cook a few more minutes.
4. Add in rice.
5. add wine and let it evaporate.
6. Stir in nutritional yeast.
7. Add vegetable broth 1/2 cup at at a time mixing and letting liquid absorb before adding more.
8. Risotto is ready when Al dente, will cook about 20-30 minutes total.
9. Salt and pepper to taste.
10. Top with vegan Parmesan and cilantro (optional).

I hope you LOVE this recipe as much as I do. Make sure to tag @emilyhappyhealthy or #emilyhappyhealthy and share your Mushroom Risotto photos.