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Vegan Mushroom Risotto

URL: https://www.veggiesdontbite.com/creamy-vegan-orzo-risotto-mushrooms-peas/

Ingredients

The base

  • 1 cup chopped yellow or sweet onion
  • 1 pound mushrooms, sliced
  • 1 ½ cups Arborio rice
  • 7-8 cups veggie broth

The flavorings

  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, chopped
  • 1 teaspoon sea salt
  • ½ cup white wine (optional)

The creamy additions

  • 1-4 cups unsweetened dairy free milk
  • ½-1 cup vegan Parmesan cheese (optional)

For sautéing

  • 1 drizzle olive oil or vegetable broth

Instructions

  1. Warm the broth and dairy free milk in a pot on low heat.
  2. Sauté the onion in oil or broth until soft.
  3. Add mushrooms, thyme, garlic, and salt, and sauté until mushrooms are browned.
  4. Add the rice and toast it for 2-3 minutes.
  5. Pour in the wine (if using) and cook until absorbed.
  6. Stir in the warmed broth ½ cup at a time, allowing it to absorb before adding more, until the rice is tender.
  7. Mix in vegan Parmesan cheese at the end if desired.
  8. Serve and enjoy!

Nutrition Facts (estimated)

Servings
4
Calories
370
Total fat
1g
Total carbohydrates
72g
Total protein
9g
Sodium
815mg
Cholesterol
1mg

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