Vegan Mushroom Risotto

An easy vegan mushroom risotto the cooks up rich and creamy without dairy.

Course Main Course

Cuisine Italian, vegan

Keyword mushroom risotto, vegan mushroom risotto

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 308kcal

Wash and slice 8 oz (about 2 cups) of mushrooms.
Melt vegan butter over low heat in a large skillet and add 4 cloves of minced garlic.
Let the garlic warm in the butter for a few minutes over low heat, then turn up the heat to medium-low and add the sliced mushrooms and 1/2 tsp of salt. Sauté the mushrooms for 3-4 minutes until tender.
In a separate pot, heat 4 cups of broth (or you can use water for a low-sodium option.)
Put 1 1/3 cups of arborio rice in the warm butter, garlic, and mushrooms and stir until the rice is well coated in the butter and looks slightly translucent.
Over medium-low heat, add a ladle full (about 1/2 cup) of the broth to the rice, and stir well.
When the rice absorbs most of the broth, add another 1/2 cup of the broth stirring frequently between each scoop.
Continue adding the broth to the rice until you have used all of the broth. The rice will look creamy and saucy. Add salt and pepper to taste, garnish with green onions, and serve hot.

Don't wash the rice before cooking. You want the starch on the rice, this makes the dish creamy.
Add the broth in slowly, stirring well between each ladle full until most of the liquid is absorbed.
You can swap out the first cup of broth with a cup of dry white wine for an authentic tasting risotto. I usually leave it out for a more family-friendly flavor.
Serve immediately while hot. - The risotto will continue to absorb the liquid and get thicker as it cools.