Creamy Vegan Mushroom Risotto
Ingredients
The Risotto
-
1
tablespoon
oil of choice
-
1
cup
arborio rice
-
½
large
white onion
-
3
cloves
garlic, minced or finely diced
-
½
cup
dry white wine
-
3-4
cups
vegetable broth
-
½
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
2-3
tablespoons
vegan parmesan cheese
-
1
tablespoon
vegan butter
-
1
tablespoon
lemon juice or lime juice
The Caramelized Mushrooms
-
8
ounces
mushrooms, cleaned and sliced
-
1-2
tablespoons
vegan butter or oil
-
to taste
sea salt
Instructions
- Warm the vegetable broth in a small pan and set aside.
- In a pan over medium-high heat, heat the oil and sauté the onion and garlic until translucent.
- Add the arborio rice and toast for about 3 minutes, then deglaze with white wine.
- Once the wine is absorbed, add a ladle of warm vegetable broth and stir until absorbed.
- Continue adding broth ladle by ladle, stirring until the rice is al dente.
- Turn off the heat and mix in salt, pepper, vegan butter, vegan parmesan, and lemon juice.
- In another pan, melt vegan butter and caramelize the mushrooms for 3-5 minutes on each side.
- Season the mushrooms with sea salt and serve them with the risotto.
Nutrition Facts (estimated)
Servings
3 servings
Calories
345
Total fat
12g
Total carbohydrates
43.4g
Total protein
10.1g
Sodium
20mg
Cholesterol
0mg
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