Vegan Mushroom Risotto
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
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover risotto in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of extra vegetable broth or water to restore creaminess.
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