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Vegan Mushroom Risotto

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Vegan Mushroom Risotto

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
  1. In a medium pot, heat the vegetable stock until it comes to a simmer, then lower the heat to keep it warm.
  2. In a large saucepan or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Add the aborio rice and stir constantly until the rice is toasted and coated with oil, about 2-3 minutes.
  5. If using, add the white wine and stir until it has evaporated.
  6. 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.
  7. Season with salt and black pepper to taste. Remove from heat and cover to keep warm.
Mushroom Mixture
  1. In a large skillet, heat the olive oil over medium heat.
  2. 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.
  3. Remove from heat and set aside.
Assembly
  1. Add the mushroom mixture to the risotto base and stir until combined.
  2. Divide the risotto into bowls and garnish with finely chopped parsley and grated vegan parmesan cheese.
  3. Serve hot and enjoy!

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