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Vegan Mushroom Risotto
A creamy and satisfying vegan version of the classic risotto dish, packed with umami flavors from mushrooms and cooked to perfection.
2
Servings
10 min
Prep Time
30 min
Cook Time
40 min
Total Time
Courses
Cuisines
Ingredients
Risotto Base
Mushroom Mixture
Garnish
Steps
Risotto Base
- In a medium pot, heat the vegetable stock until it comes to a simmer, then lower the heat to keep it warm.
- In a large saucepan or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the aborio rice and stir constantly until the rice is toasted and coated with oil, about 2-3 minutes.
- If using, add the white wine and stir until it has evaporated.
- Add a ladleful of the warm vegetable stock to the rice mixture and stir until all the liquid has been absorbed. Continue adding the stock and stirring constantly until the rice is al dente, about 18-20 minutes.
- Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
Mushroom Mixture
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and season with salt, black pepper, and thyme leaves. Cook until the mushrooms are softened and lightly browned, about 8-10 minutes.
- Remove from heat and set aside.
Assembly
- Add the mushroom mixture to the risotto base and stir until combined.
- Divide the risotto into bowls and garnish with finely chopped parsley and grated vegan parmesan cheese.
- Serve hot and enjoy!
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