VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
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Asif Aziz
[email protected]This risotto was delicious! I added a little bit of extra spices and it turned out perfectly. I will definitely be making this again.
MD mohin Islam
[email protected]This risotto was so easy to make and it turned out so creamy and delicious. I added a little bit of extra herbs and it was perfect. I will definitely be making this again.
janga Bam
[email protected]This risotto was delicious! I added a little bit of extra vegetables and it turned out perfectly. I will definitely be making this again.
Stephen Clemons
[email protected]This risotto was so easy to make and it turned out so creamy and delicious. I added a little bit of extra cheese and it was perfect. I will definitely be making this again.
Jakir Islam
[email protected]This risotto was delicious! I added a little bit of white wine to the recipe and it turned out perfectly. I will definitely be making this again.
Gow Naath Keel Music
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this again.
Cynthia Myers
[email protected]This risotto was so easy to make and it turned out so creamy and delicious. I added a little bit of extra garlic and it was perfect. I will definitely be making this again.
Majili Pheliswa
[email protected]I'm not a huge fan of mushrooms, but I decided to give this risotto a try anyway. I'm so glad I did! The mushrooms added a subtle flavor that was really delicious. I will definitely be making this again.
md Panan
[email protected]This was my first time making risotto, and it turned out great! I was worried it would be too difficult, but the recipe was easy to follow and the results were amazing. I will definitely be making this again.
Javon Mason
[email protected]I made this risotto last night and it was a hit! My husband, who is not vegan, loved it just as much as I did. The mushrooms added a great depth of flavor, and the creamy texture was perfect.
Paul Martinez
[email protected]This vegan mushroom risotto was absolutely delicious! The flavors were rich and complex, and the texture was creamy and decadent. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.