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vegan-mushroom-risotto-recipe

Vegan Mushroom Risotto

A creamy and delicious vegan mushroom risotto that's perfect for any occasion.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive Oil
  • 1 cup Arborio Rice
  • 1 cup Mushrooms, sliced
  • 1 small Onion, finely chopped
  • 3 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • ½ cup White Wine optional
  • ¼ cup Nutritional Yeast
  • to taste Salt and Pepper
  • 2 tablespoon Fresh Parsley, chopped for garnish

Instructions 

  1. 1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until translucent.
  2. 2. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
  3. 3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with oil.
  4. 4. Pour in the white wine (if using) and cook until the liquid is mostly absorbed.
  5. 5. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
  6. 6. Stir in the nutritional yeast, and season with salt and pepper to taste.
  7. 7. Serve hot, garnished with fresh parsley.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 8g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Mushroom, Risotto, Vegan
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