Comfort Food

Creamy Vegan Mushroom Risotto

Name: Creamy Vegan Mushroom Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 tablespoon oil of choice; 1 cup arborio rice; 1/2 large white onion; 3 cloves garlic (minced or finely diced); ½ cup dry white wine (I used Sauvignon Blanc); 3-4 cups vegetable broth*; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 2-3 tablespoons vegan Parmesan cheese (homemade or store-bought**); 1 tablespoon vegan butter***; 1 tablespoon lemon juice or lime juice; 8 ounces mushrooms (any kind, shiitake would be great here, I used baby bella, cleaned and sliced, stems removed); 1-2 tablespoons vegan butter or oil; sea salt to taste

3 servings

hidangan

15 minutes

masa aktif

40 minutes

jumlah masa

Mula Memasak

Bahan-bahan

1 tablespoon oil of choice

1 cup arborio rice

1/2 large white onion

3 cloves garlic (minced or finely diced)

½ cup dry white wine (I used Sauvignon Blanc)

3-4 cups vegetable broth*

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons vegan Parmesan cheese (homemade or store-bought**)

1 tablespoon vegan butter***

1 tablespoon lemon juice or lime juice

8 ounces mushrooms (any kind, shiitake would be great here, I used baby bella, cleaned and sliced, stems removed)

1-2 tablespoons vegan butter or oil

sea salt to taste

Arahan

Risotto

Heat the vegetable broth in a small pan and set aside. Keep warm, you want to keep this warm so that it doesn't reduce the heat of the risotto and mess with the texture of the dish.

In a pan over medium high heat, heat the oil. Add in the onion and the garlic, stirring to combine. Reduce heat to medium and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.

Add in the arborio rice, and stir. Allow the rice to toast for about 3 minutes, until the edges become slightly translucent. Add in the white wine to deglaze the pan. Stir and allow the rice to absorb the wine.

When the wine is completely absorbed, add in about a ladle or 1/4 cup of the still warm vegetable broth. The pan should be warm enough for the rice to absorb the rice in a few minutes. Swirl and allow the rice to absorb the broth completely.

Repeat, ladle by ladle (easier to scoop), until each is completely absorbed, stirring and swirling to help the rice absorb evenly. After about 12 minutes of cooking, taste your rice. Careful, it's hot! From there, add ladle by ladle and when you reach 3 cups in, taste the rice after each ladle. You want your rice to be al dente or whichever texture you desire.

After the rice has reached al dente, turn off the heat. Add in the sea salt, black pepper, vegan butter, vegan parmesan, and the lemon or lime juice. Stir to combine completely and let it all absorb in with the residual heat, for about 3 minutes. Remove from the stove.

You can stir the mushrooms in the risotto, or serve them on top of each individually served risotto. Serve immediately with additional vegan parmesan cheese and mushrooms. Enjoy!

Caramelised Mushrooms

In a pan over medium high heat, melt the vegan butter. Swirl around the pan.

Add in the slices of mushroom, stirring to combine in the butter. Let the mushrooms sit for about 3-5 minutes until they begin to caramelize. Flip and repeat for about 3-5 minutes until the other side is caramelized too.

Season with sea salt to taste and serve with or on top of risotto. Enjoy!

Pemakanan

Saiz Hidangan

Kalori

345 kcal

Jumlah Lemak

12 g

Lemak Tepu

Lemak Tidak Tepu

Lemak Trans

Kolesterol

Natrium

Jumlah Karbohidrat

43.4 g

Serat Pemakanan

2.4 g

Jumlah Gula

2.8 g

Protein

10.1 g