Description
Creamy vegan mushroom risotto made with arborio rice and fresh mushrooms.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup white wine (optional)
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add onions and garlic. Sauté until soft.
- Add sliced mushrooms. Cook until they release moisture.
- Stir in arborio rice. Cook for 2 minutes.
- Add white wine, if using. Stir until absorbed.
- Add broth one cup at a time, stirring continuously.
- Cook until rice is creamy and al dente.
- Stir in nutritional yeast. Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Use any type of mushrooms you prefer.
- Adjust the broth quantity for desired creaminess.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan mushroom risotto creamy recipe