Creamy Vegan Mushroom Risotto Recipe
Serves 430 mins prep40 mins cook
How do you get a rich vegan mushroom risotto when you're using only whole food ingredients? Come check out this healthy and perfect recipe!
0 servings
What you need
cup white onion
lb mushroom
tsp thyme leaves
clove garlic
tsp salt
cup arborio rice
cup vegetable broth
cup vegan cheese
Instructions
1 Put the broth, plus subbed in milk if using, into a pot and warm on low. You want this warm when you add it to the rice so that it cooks faster. 2 Sauté onion and oil, or broth if oil free, until onion is soft. About 5 minutes. 3 Add the mushrooms, thyme, garlic and salt and sauté until the mushrooms have released all of their liquid and are browning. About 5 more minutes. 4 Add the rice and cook until toasted a bit. About 2-3 minutes. 5 Add the wine and cook until it’s absorbed, about 2-3 minutes. If you are not using wine, skip this step. 6 Add the warmed broth (or broth/milk mix) about ½ cup at a time and stir the rice until it’s absorbed. Then keep adding until all done or you reach a consistency you like. I used all of it. This takes about 20-25 minutes. 7 If using Parmesan, mix it in at the end. 8 Serve!View original recipe