Best 3 Easy Creamy Vegan Mushroom Risotto Recipes
Indulge in a culinary delight with our creamy vegan mushroom risotto, a symphony of flavors that will tantalize your taste buds. This delectable dish is crafted with a luscious combination of umami-rich mushrooms, creamy coconut milk, and aromatic herbs, all harmoniously blended in a rich and flavorful broth. Get ready to embark on a culinary journey that showcases the perfect balance of textures and flavors, leaving you craving more with every bite. In addition, we have included a collection of diverse recipes, ranging from classic variations to unique twists, ensuring that every risotto lover finds their perfect match. So, gather your ingredients, prepare your taste buds, and let's embark on this delightful cooking adventure together.
Here are our top 3 tried and tested recipes!
EASY CREAMY VEGAN MUSHROOM RISOTTO
This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.
Provided by nutriciously
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
- Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
- Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 65.7 g, Fat 1.9 g, Fiber 5.4 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 921.2 mg, Sugar 8.7 g
VEGAN MUSHROOM RISOTTO
An easy, healthy weeknight meal that's super creamy, yet light, and full of flavour. Not only is it dairy-free/vegan but it is naturally gluten-free too.
Provided by Aimee
Categories Comfort Food
Time 40m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.
- Add the mushrooms and cook for a further minute.
- Stir in the risotto rice and vinegar. Immediately pour in a ladle of stock and bring to a boil then reduce to a simmer. Wait for the rice to absorb the liquid, before adding another ladle full. Repeat for approximately 30 minutes, until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
- Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 50.5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8.8 grams fat, Fiber 4.1 grams fiber, Protein 10.6 grams protein, SaturatedFat 1.8 grams saturated fat, ServingSize 1/2 recipe, Sodium 103 milligrams sodium, Sugar 3.4 grams sugar, TransFat 0 grams trans fat
CREAMY VEGAN MUSHROOM RISOTTO
This vegan mushroom risotto is creamy and rich and packed with mushroom flavor. It's really easy to make and makes a perfect savory entrée.
Provided by Alison Andrews
Categories Dinner Entree Gluten-Free Savory
Time 45m
Number Of Ingredients 12
Steps:
- Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.
- Add sliced mushrooms and garlic and toss with the onions.
- Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
- Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.
- Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)
- Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.
- Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.
- It's ready when all the stock has been mostly absorbed by the rice.
- Turn off the heat and stir in the 2 Tbsp of vegan butter.
- Add sea salt and black pepper to taste.
- Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.
Nutrition Facts : ServingSize 1 Serve, Calories 396 kcal, Sugar 3.3 g, Sodium 1219 mg, Fat 9.2 g, SaturatedFat 1.8 g, Carbohydrate 69.3 g, Fiber 4.6 g, Protein 9.9 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
- Toast the rice: This helps to bring out the flavor of the rice and gives it a nutty texture.
- Add the liquid gradually: Don't dump all of the liquid into the pot at once. Add it in small increments, stirring constantly, until the rice has absorbed all of the liquid.
- Be patient: Risotto takes time to cook. Don't rush the process or you'll end up with undercooked rice.
- Stir constantly: This helps to prevent the rice from sticking to the bottom of the pot and also helps to create a creamy texture.
- Add the cheese and butter at the end: This will help to create a rich and creamy sauce.
- Serve immediately: Risotto is best served immediately after it is cooked. If you let it sit for too long, the rice will start to lose its creamy texture.
Conclusion:
This easy creamy vegan mushroom risotto is a delicious and satisfying meal that is perfect for any occasion. It is made with simple ingredients and can be easily customized to your liking. Whether you are a vegan or not, you are sure to enjoy this creamy and flavorful risotto.
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