Vegan Mushroom Risotto
This Vegan Mushroom Risotto is a creamy, savory dish made with Arborio rice, earthy mushrooms, vegetable broth, and aromatic seasonings. Perfectly vegan and completely indulgent, it’s the perfect comfort food that’s rich in flavor and texture. The risotto is easy to prepare and can be customized with various vegetables or spices, making it a versatile and satisfying meal for any occasion.
Equipment
- 1 Large Pan or Skillet (12-inch)
- 1 Wooden Spoon
- 1 Ladle
- 1 Medium Pot (for broth)
- 1 measuring cup
- 1 Cutting Board
- 1 Knife
- 1 Garlic Press (optional)
Ingredients
- 1 ½ cups Arborio rice
- 4 cups vegetable broth low-sodium preferred
- 2 cups mushrooms sliced, any variety such as cremini, shiitake, or button
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tbsp non-dairy butter or olive oil
- 1 tsp fresh thyme or dried thyme
- ½ cup nutritional yeast
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Prepare the mushrooms: Clean the mushrooms using a damp cloth and slice them evenly.
- Sauté the aromatics: In a large pan, melt the non-dairy butter (or olive oil) over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute, stirring occasionally.
- Cook the mushrooms: Add the sliced mushrooms to the pan and sauté for 7-8 minutes, until they release their moisture and become golden brown.
- Toast the rice: Stir in the Arborio rice and toast it for 1-2 minutes, ensuring the rice is well-coated with the butter and mushroom mixture.
- Add the broth gradually: Add the vegetable broth one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladleful. Repeat until the rice is tender and creamy (about 20-25 minutes).
- Finish the risotto: Once the rice is cooked, stir in the nutritional yeast, lemon juice, thyme, salt, and pepper to taste. Adjust consistency with more broth if needed.
- Serve: Let the risotto rest for a couple of minutes, then serve warm with a sprinkle of fresh herbs or extra nutritional yeast, if desired.
Notes
- Vegetable broth: You can use homemade vegetable broth for a richer flavor, or store-bought low-sodium vegetable broth for convenience.
- Add-ins: Feel free to add other vegetables like spinach, peas, or roasted butternut squash to make this dish heartier.
- Nutritional yeast: This ingredient provides a cheesy flavor, but it’s optional. You can substitute it with dairy-free cheese if preferred.
- Leftovers: Store leftover risotto in an airtight container in the fridge for up to 3 days. Reheat with a little extra broth or water to restore the creamy texture