Dairy-Free Mushroom Risotto
Indulge in the rich, creamy goodness of Dairy-Free Mushroom Risotto, a plant-based twist on the classic comfort food. This satisfying recipe features Arborio rice simmered to perfection in flavorful vegetable broth, enhanced with the earthy depth of cremini mushrooms, dry white wine, and fresh thyme. Nutritional yeast adds a savory, cheesy note without the need for dairy, making it a perfect choice for vegan or lactose-intolerant diners. Ready in under 45 minutes, this dairy-free risotto offers a silky, melt-in-your-mouth texture that pairs beautifully with a sprinkle of fresh parsley. Whether you're impressing guests or enjoying a quiet dinner at home, this wholesome risotto is proof that you don’t need cheese or cream to create a dish that's utterly decadent.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Cremini mushrooms, sliced
- 4 cups Vegetable broth
- 0.5 cup Dry white wine
- 1 teaspoon Fresh thyme leaves
- 0.25 cup Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by warming the vegetable broth in a medium saucepan over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed pot, heat olive oil over medium heat.
Add the chopped onion and sauté for about 3 minutes or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn.
Add the sliced mushrooms, stirring occasionally, until they are browned and tender, about 5-7 minutes.
Add the Arborio rice to the pot and stir well to coat the rice with oil and mushrooms. Cook for 2 minutes until the edges of the rice grains become translucent.
Pour in the white wine and cook until it's fully absorbed by the rice, about 1-2 minutes.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
Once all the broth has been incorporated, the rice should be creamy and tender to the bite.
Stir in the fresh thyme leaves, nutritional yeast, salt, and black pepper, adjusting seasoning to taste.
Remove the risotto from heat and let it sit for a minute or two.
Garnish with fresh parsley before serving, and enjoy your creamy Dairy-Free Mushroom Risotto.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 24.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2958 mg | 63% | |
*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.
