Vegan Mushroom Risotto
A creamy, decadent vegan mushroom risotto made without dairy but with all the richness. Arborio rice slowly cooked with mushrooms, onions, garlic, and a splash of white wine for that classic Italian comfort food taste.
Equipment
- Large Skillet
Ingredients
Risotto Base
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warm
- 2 tbsp nutritional yeast
- salt and pepper to taste
Instructions
- Heat olive oil in a skillet. Sauté onion and garlic until softened.
- Add mushrooms and cook until lightly browned.
- Stir in Arborio rice and toast for 1–2 minutes.
- Pour in white wine, stirring until absorbed.
- Add broth one ladle at a time, stirring continuously, allowing each addition to absorb before adding more.
- Once rice is creamy and tender, stir in nutritional yeast, salt, and pepper. Serve immediately.
Notes
For extra depth of flavor, add a few dried porcini mushrooms to the broth while it warms.
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