Dairy-Free Creamy Mushroom Risotto
Indulge in the rich and velvety flavors of this Dairy-Free Creamy Mushroom Risotto, a plant-based twist on the classic Italian dish. Made with Arborio rice for that signature creamy texture, this recipe swaps heavy cream and cheese for nutrient-packed nutritional yeast and silky coconut cream, creating an entirely dairy-free yet luxurious dish. Sautéed mushrooms, garlic, and fresh thyme infuse the risotto with earthy, aromatic depth, while a splash of dry white wine adds a delicate tang. Perfect for a cozy weeknight meal or an elegant dinner, this vegan risotto is as comforting as it is sophisticated. Garnish with fresh parsley for a vibrant finish and get ready to savor every bite!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 12 ounces Button or Cremini mushrooms, sliced
- 5 cups Vegetable broth
- 0.5 cup Dry white wine
- 0.5 cup Nutritional yeast
- 0.5 cup Coconut cream
- 1 teaspoon Fresh thyme leaves
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute.
Add the sliced mushrooms to the pan and cook for 5 minutes until they are softened and browned.
Add the Arborio rice to the saucepan, stirring continuously for 2 minutes until the grains are well coated with oil.
Pour in the white wine and let it simmer until almost completely absorbed.
Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding the next cup. This process should take about 20-25 minutes until the rice is al dente and creamy.
Once the last addition of broth is almost absorbed, stir in the nutritional yeast and coconut cream. Mix well to combine.
Season the risotto with fresh thyme, salt, and black pepper.
Taste and adjust the seasoning if necessary.
Remove from heat and let the risotto sit for a couple of minutes to thicken slightly.
Serve warm, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 92.1 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4754 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
