Mouthwatering Vegan Mushroom Risotto
As the days grow cooler and cravings for hearty, comforting meals intensify, this Mouthwatering Vegan Mushroom Risotto emerges as a delightful answer. With every spoonful, you’ll experience a symphony of flavors that captures the essence of autumn.
- 2 cups Arborio rice
- 1 cup assorted wild mushrooms, cleaned and sliced
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/2 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- In a large pan, heat olive oil over medium heat. Add shallot and garlic, sauté until fragrant.
- Add Arborio rice, stirring constantly until the edges are translucent.
- Pour in the white wine and cook until mostly absorbed.
- Begin adding the vegetable broth, one ladleful at a time, letting it absorb into the rice before adding more. Stir gently and occasionally.
- As the rice becomes creamy and tender, fold in the assorted mushrooms and nutritional yeast.
- Season with salt and pepper as desired.
- Once the mushrooms are cooked, remove from heat and stir in fresh parsley.
- Serve the risotto hot, garnished with additional parsley and a drizzle of olive oil.
Prep time: 15 minutes | Cook time: 30 minutes
Yields: 4 servings
Creamy Arborio rice infused with the earthy richness of wild mushrooms, complemented by the subtle tanginess of white wine.
Nutritional information: Calories: 320 | Carbohydrates: 58g | Protein: 7g | Fat: 6g | Fiber: 3g
Amidst the falling leaves and cozy gatherings, this vegan mushroom risotto offers a taste of indulgence without compromise. Each forkful transports you to a world where plant-based dining is a celebration of flavors, and comfort food knows no bounds. As you savor the creamy texture and harmonious blend of ingredients, remember that good food has the power to unite and nourish, making even the simplest moments special.