This vegan mushroom risotto recipe is chock-full of mushroom flavor in the best possible way! Make sure to use really good vegetable stock in this, as it makes all the difference. Top with vegan cheese, or add some nutritional yeast for extra flavor, if desired.
Ingredients
- 6 cups vegetable stock, or more if needed
- 4 tablespoons olive oil, divided
- 2 (8 ounce) packages baby bella mushrooms, chopped
- 1 medium onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 ½ teaspoons dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
Directions
Step 1
Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
Step 2
Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
Step 3
Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
Step 4
Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Cook’s Note:
I used homemade vegetable stock made with plenty of mushrooms for this risotto — it makes a huge difference.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 670 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat2g | 10% |
Sodium1010mg | 44% |
Total Carbohydrate111g | 40% |
Dietary Fiber6g | 20% |
Total Sugars9g | |
Protein13g | |
Vitamin C4mg | 19% |
Calcium75mg | 6% |
Iron3mg | 18% |
Potassium706mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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