LunchDinnerMain Course

Vegan Mushroom Risotto

Name: Vegan Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 300 g cremini mushroom sliced; 300 g arborio rice; 120 ml dry white wine; 1.2 l vegetable broth warm; 4 tbsp nutritional yeast; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground

This creamy vegan mushroom risotto is a comforting and flavorful meal, perfect for a cozy lunch or dinner. Earthy mushrooms are cooked with arborio rice in a rich vegetable broth, finished with nutritional yeast for a cheesy umami flavor.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 453 kcal

VegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
300 gcremini mushroom, sliced
300 garborio rice
120 mldry white wine
1.2 lvegetable broth, warm
4 tbspnutritional yeast
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

ladle · knife · cutting board · large pot

The method

Step by step

1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
2
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
3
Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
4
Add the cremini mushrooms to the pot and cook, stirring occasionally, until they have released their liquid and started to brown, about 5-7 minutes.
About 6 min
5
Add the arborio rice to the pot and stir constantly for 1-2 minutes to toast the grains.
About 2 min
Cook’s note: This step helps the rice cook evenly and develop a nutty flavor.
6
Pour in the dry white wine and cook, stirring, until it has almost completely evaporated, about 2-3 minutes.
About 3 min
7
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently.
Cook’s note: Ensure the broth is warm to maintain a consistent cooking temperature for the rice.
8
Wait for each addition of broth to be mostly absorbed by the rice before adding the next ladleful.
About 15 min
Cook’s note: This gradual addition and constant stirring helps create the creamy texture of risotto.
9
Continue this process until the rice is al dente – tender but still with a slight bite in the center, which usually takes about 20-25 minutes.
About 5 min
Cook’s note: You may not need all of the broth, or you might need a little more; adjust as necessary.
10
Remove the pot from the heat and stir in the nutritional yeast, salt, and black pepper.
About 1 min
11
Cover the pot and let the risotto rest for 5 minutes.
About 5 min
Cook’s note: This resting period allows the flavors to meld and the risotto to become even creamier.
12
Serve immediately, garnished with fresh parsley if desired.

Per serving

Nutrition

68%Score

Calories: 452.7kcal
Protein: 17g
Carbs: 74.4g
Fat: 8.7g
Fibre: 5.4g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover risotto in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop with a splash of extra vegetable broth or water to restore creaminess.