Vegan Mushroom Risotto

Hearty and delicious Vegan Mushroom Risotto, made with only simple ingredients for cozy and healthy dinner.

Vegan | Gluten-free | Soy-free

Risotto is one of those things that seems really complicated when it’s not. It just requires patience & constant attention. Bursting with flavor from the onions, mushrooms, fresh garlic and lemon, this simple & creamy Vegan Mushroom Risotto will make all of your comfort food dreams come true. 

My tips for the perfect risotto consistency:

• Rice: You can use any medium-grain rice, but arborio rice is recommended because it’s starchier. 
• Vegetable Broth: Use a warm broth, this allows the rice to release more starch for creaminess and prevents overcooking. 
• Al dente: Like pasta, the rice should be al dente, cooked with a little bite to it. Risotto should have body, but not be overly mushy and starchy. 

Intimidated? I get it! Here’s a tutorial made by Buzzfeed that really helped me when I started making Risotto. 

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Vegan Mushroom Risotto

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 tbsp  avocado oil or olive oil
• 1 cup yellow onion, chopped
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 ½  cups medium-grain rice or arborio rice, rinsed
• 1 tbsp vegan butter
• ¾  cup lemon juice
• 4-6 cups vegetable broth
• 2-3 tbsp nutritional yeast
• Optional: parsley
• Salt and pepper to taste

Procedure

1. Heat up oil in a large cooking pot, add chopped onion and cook until translucent (about 3-5minutes).
2. Then, add minced garlic, sliced mushrooms, butter, and cook for the next 3-5 minutes until the mushrooms have released some of their water.
3. Stir in rice for brief toasting until it’s completely incorporated with the mushroom mixture. Add lemon juice and cook until almost all of it has been absorbed.
4. Pour in ½  cup vegetable broth at a time until all the broth is used and rice is thick and cooked. This process can take up to 20 minutes. Don't try to rush the process by adding a lot of stock to the pot at once. If you do that, your risotto won't cook evenly and the whole thing will turn into a soup. Remember to stir frequently.
5. Stop adding stock when the rice is al dente; when the rice still has a little bit of firmness left in it and the texture of the dish is creamy.
6. When the last half of a cup has been added, add nutritional yeast, salt, pepper & parsley. Taste and add more salt and black pepper if desired.
7. Serve immediately & ENJOY!

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