Vegan Mushroom Risotto
This creamy vegan mushroom risotto is the perfect quick Italian comfort food! No need to use dairy cheese or butter to cook an absolutely delicious risotto!
Servings: 3
Calories: 362kcal
Ingredients
- 1½ tablespoons vegetable oil like olive or sunflower
- 1 clove garlic minced
- ½ white onion finely diced
- 1 rib of celery diced
- 1 cup wild mushrooms sliced to your desired size
- 1 cup arborio rice Italian short-grain white rice
- 3 cups vegetable stock or an equivalent amount of bouillon and water
- ½ tablespoon vegan butter
- salt to taste
- black pepper to taste
Instructions
- In a large saute pan, add the oil and allow to heat. Add the garlic, onion and celery and sauté for 3 minutes.
- Add the mushrooms, season with salt and pepper, and cook for another 5 minutes.
- Add the uncooked rice and mix it in.
- Start gradually adding the vegetable stock (or bouillon and water) to the pan, a little at a time. This step will make the rice release all of its starch, which makes the sauce thicker.
- When you've finished adding the stock, check that the rice is almost fully cooked but still al dente (not completely soft).
- Now add the vegan butter and remove from the heat.
- Your risotto should now be creamy and delicious! Enjoy!
Nutrition
Calories: 362kcal | Carbohydrates: 63g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Sodium: 965mg | Potassium: 314mg | Fiber: 4g | Sugar: 5g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 3mg