Vegan Mushroom Risotto
A creamy and comforting risotto made with Arborio rice, sautéed mushrooms, and a hint of nutritional yeast.
This vegan risotto is rich in flavor and perfect for a hearty lunch or dinner. The mushrooms add an earthy taste, while the nutritional yeast gives a subtle cheesy note.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Himalayan Pink Salt - 1 to taste
- Vegetable Oil - 3 cups
- Mushrooms - 2 cups
- Cilantro - 2 tbsp
- Onion - 1 piece
- Pepper - 1 to taste
- Nutritional Yeast - 2 tbsp
- Arborio Rice - 1 cup
- Olive Oil - 2 tbsp
Directions
Step 1
Heat olive oil in a pan and sauté chopped onion and minced garlic until translucent.
Step 2
Add sliced mushrooms and cook until they release their moisture.
Step 3
Stir in 1 cup Arborio rice and toast for 2 minutes.
Step 4
Gradually add 3 cups of warm vegetable broth, stirring continuously, until the rice is cooked and creamy.
Step 5
Stir in 2 tbsp nutritional yeast, and season with salt and black pepper to taste.
Step 6
Garnish with chopped fresh parsley and serve hot.
Cook's Notes
For extra creaminess, add a little more vegetable broth at the end.