Vegan Mushroom Risotto
Serves 4
10 mins prep
40 mins cook
50 mins total
Rich and creamy vegan mushroom risotto is made with a combination of veggies, herbs, wine and dairy free milk for the most incredible meal!
Other veggies I've added that are great:
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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.
Sauté onion and oil, or broth if oil free, until onion is soft. About 5 minutes.
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.
Add the rice and cook until toasted a bit. About 2-3 minutes.
Add the wine and cook until it’s absorbed, about 2-3 minutes. If you are not using wine, skip this step.
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.
If using Parmesan, mix it in at the end.
Serve!
