Risotto (Vegan)
Ingredients:
- 1 1/2 cups arborio rice
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 5-6 cups vegetable broth, warmed
- 3 tbsp olive oil, divided
- 3 tbsp vegan butter
- 1/4 cup nutritional yeast
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Keep the broth warm on the stove the whole time and add it one ladle at a time, waiting for each addition to absorb before adding more — this slow process is what coaxes the starch out of the rice for that classic creamy risotto texture.
Instructions:
- Sear the Mushrooms: Heat 2 tablespoons olive oil in a large pan over medium heat and sauté the mushrooms until golden, about 6-8 minutes. Remove and set aside.
- Sauté the Onion: In the same pan, heat the remaining oil and sauté the onion for 3-4 minutes, until softened.
- Toast the Rice: Add the garlic and arborio rice, stirring for 1-2 minutes to lightly toast the rice.
- Deglaze: Pour in the white wine, if using, and stir until absorbed.
- Add the Broth: Add the warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. Continue for 20-25 minutes, until the rice is creamy and al dente.
- Finish: Stir in the sauteed mushrooms, vegan butter, and nutritional yeast.
- Season & Serve: Season with salt and pepper, and garnish with fresh parsley before serving.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The arborio rice adds a neutral, hearty base that soaks up the surrounding flavors. The cremini mushrooms adds a savory, meaty depth. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Risotto (Vegan)
Ingredients:
- 1 1/2 cups arborio rice
- 8 oz cremini mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 5-6 cups vegetable broth, warmed
- 3 tbsp olive oil, divided
- 3 tbsp vegan butter
- 1/4 cup nutritional yeast
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The arborio rice adds a neutral, hearty base that soaks up the surrounding flavors. The cremini mushrooms adds a savory, meaty depth. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Keep the broth warm on the stove the whole time and add it one ladle at a time, waiting for each addition to absorb before adding more — this slow process is what coaxes the starch out of the rice for that classic creamy risotto texture.
Instructions:
- Sear the Mushrooms: Heat 2 tablespoons olive oil in a large pan over medium heat and sauté the mushrooms until golden, about 6-8 minutes. Remove and set aside.
- Sauté the Onion: In the same pan, heat the remaining oil and sauté the onion for 3-4 minutes, until softened.
- Toast the Rice: Add the garlic and arborio rice, stirring for 1-2 minutes to lightly toast the rice.
- Deglaze: Pour in the white wine, if using, and stir until absorbed.
- Add the Broth: Add the warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. Continue for 20-25 minutes, until the rice is creamy and al dente.
- Finish: Stir in the sauteed mushrooms, vegan butter, and nutritional yeast.
- Season & Serve: Season with salt and pepper, and garnish with fresh parsley before serving.
