Vegan Mushroom Risotto
Creamy and delicious vegan mushroom risotto recipe by Veganbell.
Servings 2 people
To saute mushrooms
- 1 tablespoon olive oil
- 1/2 cup shiitake mushrooms sliced
- 1 cup button mushrooms sliced
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)
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.
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