Dairy-Free Mushroom Risotto

Indulge in the comforting, velvety goodness of Dairy-Free Mushroom Risotto, a plant-based twist on the classic Italian favorite. This rich and creamy dish features Arborio rice cooked to perfection in a flavorful blend of sautéed cremini mushrooms, garlic, and onion, with a touch of dry white wine for depth. Nutritional yeast takes the place of traditional cheese, adding a subtle, nutty flavor that keeps it entirely dairy-free. Fresh thyme and parsley elevate the dish with aromatic, herbaceous notes, while the constant stirring technique ensures the risotto achieves its signature luscious texture. Perfect for weeknight dinners or elegant gatherings, this recipe is a crowd-pleaser that caters to both vegans and non-vegans alike. Serve it as a main course or alongside your favorite vegetable dish for a satisfying, wholesome meal. Keywords: dairy-free risotto, vegan mushroom risotto, plant-based comfort food, creamy risotto recipe.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 8 ounces Cremini mushrooms, sliced
• 4 cups Vegetable broth
• 0.5 cup Dry white wine
• 1 teaspoon Fresh thyme leaves
• 0.25 cup Nutritional yeast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Begin by warming the vegetable broth in a medium saucepan over low heat. Keep it warm but not boiling.

Step 2

In a large, heavy-bottomed pot, heat olive oil over medium heat.

Step 3

Add the chopped onion and sauté for about 3 minutes or until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, ensuring the garlic does not burn.

Step 5

Add the sliced mushrooms, stirring occasionally, until they are browned and tender, about 5-7 minutes.

Step 6

Add the Arborio rice to the pot and stir well to coat the rice with oil and mushrooms. Cook for 2 minutes until the edges of the rice grains become translucent.

Step 7

Pour in the white wine and cook until it's fully absorbed by the rice, about 1-2 minutes.

Step 8

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

Step 9

Once all the broth has been incorporated, the rice should be creamy and tender to the bite.

Step 10

Stir in the fresh thyme leaves, nutritional yeast, salt, and black pepper, adjusting seasoning to taste.

Step 11

Remove the risotto from heat and let it sit for a minute or two.

Step 12

Garnish with fresh parsley before serving, and enjoy your creamy Dairy-Free Mushroom Risotto.

Nutrition Facts

Serving size	(1761.3g)

Amount per serving	% Daily Value*
Calories	1346.9

Total Fat 51.9g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 4633.8mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 18.2g	0%
Total Sugars 24.8g
Protein 35.6g	0%

Vitamin D 22.7IU	0%
Calcium 241.0mg	0%
Iron 8.1mg	0%
Potassium 2957.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 11.1%

Carbs: 52.6%