Vegan Mushroom Risotto
Creamy, indulgent, and completely plant-based, this Vegan Mushroom Risotto is a comforting dish that doesn't compromise on flavor. Made with a mix of earthy button and cremini mushrooms, nutty nutritional yeast, and a splash of dry white wine, this risotto achieves a velvety, dairy-free perfection. The Arborio rice is lovingly stirred with rich vegetable broth for that classic, creamy risotto texture, while fresh thyme, garlic, and parsley bring layers of aromatic depth. Finished with a squeeze of lemon juice for a bright, zesty touch, this recipe is as elegant as it is nourishing. Perfect for weeknight dinners or special occasions, this vegan take on a classic Italian favorite will delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 200 grams Button mushrooms (sliced)
- 100 grams Cremini mushrooms (sliced)
- 6 cups Vegetable broth
- 0.5 cup Dry white wine
- 0.25 cup Nutritional yeast
- 1 tablespoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the sliced button and cremini mushrooms to the pot. Cook for about 5-7 minutes until the mushrooms are browned and have released their moisture.
Remove the mushrooms from the pot and set them aside.
In the same pot, add the remaining tablespoon of olive oil and the Arborio rice. Stir the rice frequently for about 2 minutes until lightly toasted.
Pour in the white wine and stir until almost completely absorbed by the rice.
Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next cup. This process should take about 20-25 minutes until the rice is creamy and cooked through.
Stir in the nutritional yeast, thyme, salt, pepper, and the cooked mushrooms. Adjust the seasoning as needed.
Continue to cook for another 3-4 minutes to let all the flavors meld together.
Remove from heat and stir in lemon juice and fresh parsley.
Serve immediately while hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4582 mg | 199% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 33.7 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4031 mg | 86% | |
*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.
