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Vegan mushroom risotto Recipe

Name: Vegan mushroom risotto Recipe
Prep time: 10 min
Total time: 80 min
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 8 oz mushrooms, sliced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 4-6 cups vegetable broth, hot; 1/4 cup nutritional yeast; Salt and pepper, to taste; 2 tablespoons vegan butter; Fresh parsley, chopped (optional)

Cuisine Diet Italian Vegan Vegetarian

How to make Vegan mushroom risotto ?

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serve: 4

Ingredients for Vegan mushroom risotto Recipe

#	Ingredients
1.	1 tablespoon olive oil
2.	1 onion, finely chopped
3.	3 garlic cloves, minced
4.	8 oz mushrooms, sliced
5.	1 1/2 cups Arborio rice
6.	1/2 cup dry white wine
7.	4-6 cups vegetable broth, hot
8.	1/4 cup nutritional yeast
9.	Salt and pepper, to taste
10.	2 tablespoons vegan butter
11.	Fresh parsley, chopped (optional)

Steps of Vegan mushroom risotto Recipe

#	Steps
1.	Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
2.	Add the sliced mushrooms and cook for an additional 5-7 minutes, until they release their moisture and become tender.
3.	Add the Arborio rice and stir to coat with the oil and mushrooms. Cook for a minute or two until the rice starts to turn translucent.
4.	Pour in the white wine and cook until it is mostly absorbed, stirring constantly.
5.	Add 1 cup of the hot vegetable broth and stir until it is absorbed. Repeat this process, adding 1 cup of broth at a time and stirring until absorbed, until the rice is cooked through and creamy (about 20-25 minutes).
6.	Stir in the nutritional yeast and season with salt and pepper to taste.
7.	Remove the pan from the heat and add the vegan butter, stirring until melted and incorporated.

Tips:

Be sure to use Arborio rice for this recipe. It has a high starch content that helps create the creamy texture of risotto.
Use a good quality vegetable broth for the best flavor.
Stir constantly when adding the broth to the rice to prevent it from sticking and burning.
Customize this recipe by adding your favorite vegetables, such as spinach or roasted red peppers, to the risotto.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

That's it! This vegan mushroom risotto is a delicious and comforting dish that's perfect for any night of the week. Enjoy!