Vegan Risotto
With just a few delicious adjustments, you are so close to enjoying a big plate of Vegan Risotto! I swear you would never be able to tell the difference. Made with deep, rich, savory flavor and plenty of creamy goodness, this dish is one everyone will enjoy no matter their diet.
Servings: 6
Calories: 313kcal
Ingredients
- 5-7 cups vegetable broth low sodium
- 1/2 oz dried mushrooms I used shiitake
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp olive oil
- 8 oz cremini mushrooms sliced
- 1 medium onion white or yellow, diced
- 3 cloves garlic
- 1 1/2 cups arborio rice aka risotto rice
- 1 tbsp white wine vinegar
- 1/2 cup vegan parmesan cheese
- 2 tbsp vegan butter
Instructions
- Add the vegetable broth and dried mushrooms to a pot. Season to taste, lightly, with salt and pepper. Bring the pot to a boil, then reduce to a bare simmer. The pot will stay on the heat for the entire process, so make sure the simmer is very slight so the broth doesn't evaporate.
- While the broth simmers, heat the olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms with a pinch of salt and pepper. Cook for 3-4 minutes, stirring often until the mushrooms start to brown. Add the onion and stir.
- Use a slotted spoon to scoop the reconstituted mushrooms from the broth and transfer them to the skillet with the cremini mushrooms. Once you start to see brown bits gathering on the bottom of the skillet, scoop a few tbsp of broth into the skillet and scrape up the bits.
- Repeat, letting the brown bits accumulate in the pan, adding a few tbsp of broth, scraping, and stirring until your mushrooms and onion are deeply browned and caramelized. About 10 minutes. Remove about 1/3 of the mixture and set it aside in a bowl.
- Add the garlic to the skillet and cook for about 30 seconds, until fragrant, then add the rice and reduce the heat to medium-low. Toast it for about one minute before adding about a 1/2 cup scoop of the hot stock and the white wine vinegar. Stir and cook until the liquid has been absorbed.
- Add about 1 cup of the stock and cook, stirring often, over a medium bubble (adjust the heat between medium-low and medium as needed), until completely absorbed. Repeat this step until the rice is fully cooked through. This process will take about 30 minutes.
- Stir in the vegan cheese and vegan butter. You can reheat the reserved mushrooms in a skillet or the microwave before scooping over the risotto to serve.
Notes
Nutritional information is calculated based on a side-dish-sized serving of this risotto.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition
Calories: 313kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1105mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 3mg