Risotto is a rich and creamy dish that is surprisingly easy to make. You don't need to use dairy products to achieve a velvety result – we're going to take a look at how to make vegan mushroom risotto with a simple recipe.
Mushrooms are an incredibly underrated ingredient, and often seen as a side act instead of the main star of many dishes. Not only do they have incredible depth of flavor, they’re also an incredibly sustainable vegetable to grow. Make them the star of your dinner with this vegan mushroom risotto recipe.
Tips for a Good Risotto
Risotto has a reputation for being a finicky dish, but with a few simple tips, you can be successful.
- Don’t rinse the rice – you need the starch to thicken up the risotto
- Simmer on low and add liquid bit by bit, this allows the rice to fully soak up the liquid
- Keep an eye on it and stir often to prevent it from sticking to the bottom of the pan
- Be careful not to overcook your rice, it should still have a slight crunch to it when done
Vegan Mushroom Risotto Recipe
- 1 tbsp olive oil
- ½ white onion, diced
- 2 large cloves garlic, minced
- ¾ cup thinly sliced button mushrooms
- ½ cup arborio rice
- 2 cups vegetable broth
- ¼ cup vegan parmesan cheese
- salt & pepper, to taste
- Heat the olive oil in a large sauté pan on medium heat. Add the onion and garlic, and cook until softened.
- Next, add the mushrooms to the pan and cook for approximately 1 minute.
- Mix in the arborio rice, and toast it for a minute or two. Then ladle in ⅔ cup vegetable broth and cook on low heat until nearly absorbed. Remember to stir often.
- Continue to ladle in small amounts of vegetable broth and stir in until absorbed until your rice is cooked to a nice al dente. Note: you may not need all the broth
- Stir in the vegan parmesan cheese, and season with salt and pepper. Your vegan mushroom risotto is ready to eat!
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