Vegan Creamy Mushroom Risotto
Indulge in the comforting elegance of Vegan Creamy Mushroom Risotto, a plant-based twist on the classic Italian favorite. This recipe combines tender Arborio rice with a rich blend of cremini and white button mushrooms, infused with the deep umami of nutritional yeast and a splash of dry white wine for added depth. The warm, creamy texture is achieved through a patient stirring technique, incorporating ladles of vegetable broth to perfect the dish's signature silkiness. Fresh thyme and a touch of vegan butter elevate the flavor profile, while vibrant parsley adds a final flourish. Ready in under an hour, this dairy-free recipe is ideal for cozy dinners or special occasions, offering indulgence without compromise. Perfect for vegan comfort food enthusiasts!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 2 medium Shallots, finely chopped
- 3 large Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 8 ounces White button mushrooms, sliced
- 0.5 cup Dry white wine
- 5 cups Vegetable broth
- 0.5 cup Nutritional yeast
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chopped parsley, for garnish
Instructions
Heat the vegetable broth in a saucepan over low heat and keep it warm, but not boiling.
In a large pan, heat olive oil and 1 tablespoon of vegan butter over medium heat.
Add the shallots and garlic and sauté until the shallots are translucent, about 2-3 minutes.
Increase the heat to medium-high and add the cremini and white button mushrooms. Cook until the mushrooms are lightly browned and have released their moisture, about 5-7 minutes.
Stir in the Arborio rice and let it toast with the mixture for 1-2 minutes until the edges of the rice start to look transparent.
Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.
Reduce the heat to medium and begin adding the warm vegetable broth, one ladle at a time. Stir frequently, allowing each addition to be almost fully absorbed before adding the next. This process should take about 20-25 minutes.
Once the rice is creamy and tender, but still with a slight bite, stir in the remaining tablespoon of vegan butter, nutritional yeast, fresh thyme, salt, and black pepper.
Taste and adjust seasoning if necessary.
Remove from heat and let it sit for a few minutes before serving.
Garnish with chopped parsley and serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 33.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 510 mg | 39% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4428 mg | 94% | |
*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.
