Vegan Mushroom Risotto

Indulge in the comforting elegance of Vegan Mushroom Risotto, a plant-based twist on a classic Italian favorite. This creamy dish features Arborio rice cooked to perfection in a harmonious blend of vegetable broth and dry white wine, creating a luscious texture that's impossible to resist. The rich umami flavor comes to life with a mix of sautéed button and cremini mushrooms, elevated by the subtle nuttiness of nutritional yeast and the fragrant touch of fresh thyme. A splash of lemon juice and a sprinkle of chopped parsley add a vibrant finish, making this risotto as refreshing as it is indulgent. Ready in under an hour, this recipe is perfect for a cozy dinner for four or an elegant entrée for a special occasion. Plus, it's entirely dairy-free, proving that comfort food can be both delicious and sustainable!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 tablespoons Olive oil
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 200 grams Button mushrooms (sliced)
• 100 grams Cremini mushrooms (sliced)
• 6 cups Vegetable broth
• 0.5 cup Dry white wine
• 0.25 cup Nutritional yeast
• 1 tablespoon Fresh thyme leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Lemon juice

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 2

Add the minced garlic and cook for another 1 minute until fragrant.

Step 3

Add the sliced button and cremini mushrooms to the pot. Cook for about 5-7 minutes until the mushrooms are browned and have released their moisture.

Step 4

Remove the mushrooms from the pot and set them aside.

Step 5

In the same pot, add the remaining tablespoon of olive oil and the Arborio rice. Stir the rice frequently for about 2 minutes until lightly toasted.

Step 6

Pour in the white wine and stir until almost completely absorbed by the rice.

Step 7

Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb most of the broth before adding the next cup. This process should take about 20-25 minutes until the rice is creamy and cooked through.

Step 8

Stir in the nutritional yeast, thyme, salt, pepper, and the cooked mushrooms. Adjust the seasoning as needed.

Step 9

Continue to cook for another 3-4 minutes to let all the flavors meld together.

Step 10

Remove from heat and stir in lemon juice and fresh parsley.

Step 11

Serve immediately while hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(2315.0g)

Amount per serving	% Daily Value*
Calories	1542.9

Total Fat 56.2g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 4582.0mg	0%
Total Carbohydrate 201.0g	0%
Dietary Fiber 24.5g	0%
Total Sugars 33.7g
Protein 46.1g	0%

Vitamin D 30IU	0%
Calcium 304.3mg	0%
Iron 10.6mg	0%
Potassium 4031.0mg	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: 33.9%

Protein: 12.3%

Carbs: 53.8%