Vegan Mushroom Risotto

Ingredients

This vegan adaptation of the traditional Italian risotto replaces the use of dairy products such as butter, cheese, and chicken broth with plant-based alternatives. Instead of butter, we will use olive oil, and nutritional yeast will replace the cheese to add a cheesy flavor. Vegetable broth will be used instead of chicken broth, making this dish completely vegan-friendly. We alse have the original recipe for Risotto, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 ½ cups (300g) Arborio rice 1 ½ cups (300g) Arborio rice
• ½ cup (120ml) white wine ½ cup (120ml) white wine
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 2 tablespoons (30ml) nutritional yeast 2 tablespoons (30ml) nutritional yeast
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
3. 3.
   Stir in the Arborio rice and cook for a couple of minutes, allowing the rice to toast slightly.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is cooked al dente, which should take about 20-25 minutes.
6. 6.
   Stir in the nutritional yeast, salt, and pepper, adjusting the seasoning according to your taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Arborio rice — Make sure to use Arborio rice or another short-grain rice variety to achieve the desired creamy texture in the risotto.
• Nutritional yeast — This ingredient adds a cheesy flavor to the dish. If you don't have nutritional yeast, you can substitute it with vegan cheese or omit it altogether.

Tips & Tricks

• Stir the risotto constantly while adding the vegetable broth to ensure a creamy consistency.
• Use a good quality vegetable broth to enhance the flavors of the risotto.
• For added depth of flavor, you can sauté the mushrooms separately before adding them to the risotto.
• Feel free to add other vegetables such as peas or roasted butternut squash to the risotto for variation.
• Leftover risotto can be transformed into delicious arancini (rice balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Mushroom Risotto hot as a main course. It pairs well with a side salad or steamed vegetables for a complete meal. Add a sprinkle of nutritional yeast or vegan Parmesan cheese on top for an extra burst of flavor.

Presentation advice

To elevate the presentation of the Mushroom Risotto, garnish it with a sprig of fresh parsley and a drizzle of olive oil. Serve it in individual bowls or on a large platter for family-style dining.