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    Home » Recipes » Vegan Main Dishes

    Vegan Mushroom Risotto

    Published: Jun 29, 2019 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

     

    Recipe

    Vegan Mushroom Risotto

    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
    Print Pin Rate Email
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Mushroom Risotto, Vegan Mushroom Risotto, Vegan Risotto
    Total Time: 45 minutes 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
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

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    5 from 3 votes (3 ratings without comment)

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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