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Vegan Mushroom Risotto

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Vegan Mushroom Risotto

We’ve been enjoying risottos for 2 straight nights now, and wanted to share this easy-to-prepare (but not exactly quick) Vegan Mushroom Risotto recipe with you all.

The ingredients are super simple + easy to find, and you shouldn’t have any problem stocking them.

We used Nutritional Yeast to make the risotto cheesy. We also added a bit of Coconut Milk – it made everything extra creamy.

Let’s go!

Vegan Mushroom Risotto
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5 from 1 vote

Vegan Mushroom Risotto

Creamy and delicious vegan mushroom risotto recipe by Veganbell.
Course Dinner
Cuisine Italian
Keyword risotto, vegan, vegan mushroom risotto, vegan risotto
Prep Time 5 minutes
Cook Time 40 minutes
Servings 2 people
Calories 868kcal
Author Veganbell

Ingredients

To saute mushrooms

  • 1 tablespoon olive oil
  • 1/2 cup shiitake mushrooms sliced
  • 1 cup button mushrooms sliced
  • Salt
  • Pepper

To prepare rice

  • 2 tablespoons olive oil
  • 5 cloves garlic chopped
  • 1 onion chopped
  • 1 cup arborio rice
  • 2 tablespoons rice wine vinegar (or rice vinegar)
  • 5.5 cups vegetable stock
  • 2 tablespoons nutritional yeast
  • 1/2 cup coconut milk
  • 1/4 cup freshly chopped parsley (or cilantro)

Instructions

Step A : Saute the mushrooms

  • Set a pan over medium heat. Add oil. Once it's hot, add shiitake + button mushrooms and stir-saute for 3-4 minutes.
  • Add salt + pepper and saute for 2 more minutes.

Step B : Prepare the rice

  • Set a large non-stick pan over medium heat. Add oil. Once it's hot, add garlic + onion. Stir-saute for 3-4 minutes, or until translucent.
  • Next, add arborio rice and stir-saute for 2 minutes.
  • Now, add rice wine vinegar and stir-cook until it's evaporated.
  • Then add 1 cup of veggie stock. Stirring continuously, cook until much of the liquid is absorbed.
  • Add another cup of veggie stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until you've used all 5.5 cups of stock. This process generally takes 25-30 minutes.
  • Next, add the sauteed mushrooms + nutritional yeast + coconut milk + freshly chopped cilantro. Stir-cook for about a minute. Turn off the heat. Serve.

Video

Nutrition

Calories: 868kcal | Carbohydrates: 108g | Protein: 16g | Fat: 43g | Saturated Fat: 22g | Sodium: 2601mg | Potassium: 856mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1511IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 7mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

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VegaGurl
VegaGurl

I love the fact you added a video for this recipe. It helped me so much – specially the constant stirring which I learnt is pretty important whilst making risotto. Cheers!