Vegan Mushroom Risotto
Creamy vegan mushroom risotto made with arborio rice, button mushrooms and a splash of white wine, finished with nutritional yeast instead of cheese. It's ready in about 40 minutes and every bit as rich and comforting as the classic Italian version.
Ingredients
- 3 cups button mushrooms sliced
- 1 ½ cups arborio rice
- 1 onion diced
- 5 cups vegetable stock or water
- ⅓ cup white wine
- 2 Tbsp olive oil
- ⅓ tsp nutmeg
- 1 Tbsp nutritional yeast or grated Parmesan for a vegetarian version
- sea salt and ground pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté for 2 minutes.
- Add the mushrooms and continue to cook for 6 more minutes, stirring occasionally.
- Add the rice and cook for 1 minute, then pour in the wine. Stir and cook for 1 more minute. Add 3 cups of the vegetable stock or water and continue to cook over low heat, stirring occasionally.
- When the liquid is absorbed, add the remaining stock and cook for about 10 minutes, or until it is absorbed and the rice is silky and creamy.
- Stir in the nutmeg and nutritional yeast, then season with salt and pepper to taste. Cover and let the risotto rest for 5 minutes before serving.
- Top with some fresh chopped herbs and enjoy this delicious vegan mushroom risotto!
Notes
For a strictly vegan dish, choose a wine labelled vegan, as some wines are fined with animal-derived agents. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently with a splash of stock or water to bring back the creaminess.