Creamy Mushroom Vegan Risotto
Fall is here, and we bet you are craving something warm and comforting, just like this creamy mushroom vegan risotto! It’s made with accessible ingredients and is pretty quick to whip up!
Servings: 6 servings
Ingredients
For the risotto:
- 1 250g white onion
- 3 cloves garlic
- 2 tbsp coconut oil
- pinch sea salt
- 1 ½ cup 300g arborio rice
- 5 cups 1.2 L vegetable broth
- ½ cup 20 g nutritional yeast
- â…“ cup 10g parsley , chopped
For the balsamic mushrooms:
- 450 g 16 oz cremini mushrooms
- 2 tbsp coconut oil
- pinch sea salt
- 1 tbsp balsamic vinegar
Instructions
- Dice onion and garlic and add to a large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
- Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
- While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
- Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.
Notes
Find more of Hannah’s recipes at Two Spoons & @twospoons.ca.
Tried this recipe?Let us know how it was!
If you loved this creamy mushroom vegan risotto, you might also like:
- Creamy Macadamia Milk Pumpkin Risotto with Smoky Roasted Mushrooms
- Porcini-Barley-Risotto with Green Tomato Sorbet
- Four Mushroom Risotto
