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vegan-mushroom-risotto-recipe

Vegan Mushroom Risotto

A creamy and delicious vegan mushroom risotto.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 250 g mushrooms, sliced
  • 1 cup Arborio rice
  • 0.5 cup white wine (optional)
  • 4 cups vegetable broth, warmed
  • Salt and pepper to taste
  • 0.25 cup nutritional yeast
  • Fresh parsley, chopped (for garnish)

Instructions 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and garlic, cook until softened.
  3. Add mushrooms, cook until they release their moisture.
  4. Stir in Arborio rice, cook for 1-2 minutes.
  5. Pour in white wine, if using, and cook until absorbed.
  6. Gradually add vegetable broth, one ladle at a time, stirring constantly until absorbed.
  7. Continue until rice is creamy and cooked through.
  8. Season with salt, pepper, and stir in nutritional yeast.
  9. Garnish with fresh parsley and serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

Keywords

Mushroom, Risotto, Vegan
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