Vegan Mushroom Risotto
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto. A tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms and perfectly cooked risotto.
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Ingredients
- 6 cups vegetable stock
- 16 ounces mushrooms sliced
- 1 ½ cups risotto
- 1 onion diced
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- salt and pepper to taste
Instructions
- Heat up olive oil in a pot. Saute onion, mushrooms, and garlic until the onions are tender (about 3–5 minutes).
- Cover the pot until the mushrooms have released water (5–7 minutes).
- Add the rice to saute with the vegetables for 2–3 minutes.
- Stir in 3 cups of vegetable stock and cover. Let simmer for 15–20 minutes or until the stock has been absorbed.
- Add another 1 ½ cups of stock and let simmer for another 10 minutes or until the stock has been absorbed.
- Add the last cup and a half of stock and let simmer for 5–10 minutes or until it is absorbed.
- Season with salt and pepper to taste.
Nutrition (Estimate per Serving)
Calories: 1548kcalCarbohydrates: 283gProtein: 35gFat: 31gSaturated Fat: 5gSodium: 5672mgPotassium: 1831mgFiber: 15gSugar: 26gVitamin A: 3003IUVitamin C: 20mgCalcium: 53mgIron: 15mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
