Vegan Mushroom Risotto

Vegan Mushroom Risotto Recipe

By Earth of Maria

🔪Prep Time: 0 mins

👩‍🍳Cook Time: 30 mins

Ingredients

▢ 1 tbsp olive oil

▢ 1 large onion, diced

▢ 2 cloves garlic, minced

▢ 3 cups mushrooms, diced

▢ 2 cups broccoli florets

▢ 1 1/2 cups Arborio rice

▢ 3 3/4 cups vegetable stock

▢ 1 cup coconut milk

▢ 1/3 cup vegan cheese, grated

▢ 1 cup green peas

▢ 2 tbsp vegan butter

▢ 2 tbsp soy sauce, or tamari

Instructions

1Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and mushrooms, cooking for 5 minutes until the vegetables soften.

2Add the broccoli and cook for a further 2-3 minutes, until the florets are bright green and tender.

3Add the Arborio/Carnaroli rice and stir it for a couple of minutes to toast. Now, lower the heat to a medium and begin adding the veggie stock in increments of around 1/2 cup. Stir continuously until most of the liquid is absorbed before adding more and repeating the process until you use up all of the stock. Altogether, this process should take around 15 minutes.

4Stir in the coconut milk, vegan cheese, green peas, butter and soy sauce/tamari. Continue stirring continuously for a further 2 minutes, before serving on warm plates.

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