Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little.

5 from 3 votes

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Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Mushroom Risotto, Vegan Mushroom Risotto, Vegan Risotto

Total Time: 45 minutes

Servings: 3 -4

Calories: 685kcal

Author: Veg Kitchen

Ingredients

• 8 cups vegetable stock
• 1 cup vegan dry white wine
• 2 tbsp olive oil
• 3 ¼ tbsp vegan butter
• 1 leek finely chopped
• 1 cup mushrooms sliced
• 1 ½ cup Arborio rice
• 4 tbsp vegan Parmesan
• pepper

US Customary - Metric

Instructions

• Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
• In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
• Add Arborio rice and stir while cooking until the grains become transparent.
• Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
• Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
• Serve sprinkled with Parmesan and freshly ground pepper.

Nutrition

Calories: 685kcal | Carbohydrates: 97g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 2724mg | Potassium: 292mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2409IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 5mg

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