Creamy and delicious vegan mushroom risotto recipe by Veganbell.
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.
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.
Easy Vegan Recipes by Veganbell