Creamy Vegan Mushroom Risotto

Creamy Vegan Mushroom Risotto Recipe

By Loving It Vegan

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 40 minutes

Ingredients

For the Risotto:

1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

5 cups (480g) Cremini Mushrooms (Sliced)*

1 Tbsp Crushed Garlic

1 and 1/2 cups (300g) Risotto (Arborio) Rice

6 cups Vegetable Stock Divided*

2 Tbsp Vegan Butter

Sea Salt to taste

Black Pepper to taste

For Serving (Optional):

Fresh Chopped Parsley

Ground Black Pepper

Vegan Parmesan Cheese

Instructions

1Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.

2Add sliced mushrooms and garlic and toss with the onions.

3Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.

4Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.

5Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)

6Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.

7Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.

8It’s ready when all the stock has been mostly absorbed by the rice.

9Turn off the heat and stir in the 2 Tbsp of vegan butter.

10Add sea salt and black pepper to taste.

11Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.

View Full Recipe

Related Recipes

Top Vegan Recipe Resources 🥑