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Large saucepan with the Mushroom Risotto, garnished with fresh parsley.

Mushroom Risotto

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Lunch, Dinner
  • Method: Cooking
  • Cuisine: Vegan, Vegetarian

Description

This Mushroom Risotto is easy to make with simple ingredients and so delicious. Satisfying, creamy, and with just the right amount of flavor this vegan risotto is a keeper. It is great as a full meal and also perfect as a side dish, kids approved and amazing for any holiday table.


Scale

Ingredients

  • 2​.5 Tbs olive oil
  • 3 Tbs vegan butter
  • 1 cup risotto rice
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1 batch Vegan Parmesan Cheese (3 ingredients, 1 min)
  • 1/2 cup peas
  • 1 small bunch parsley, finely chopped
  • salt, pepper to taste

Instructions

  1. Heat oil in a casserole big enough for all the ingredients. Add diced onions and fry them for around 3 minutes. Give garlic and mushrooms to the onions, season with a pinch of salt and pepper. Fry again for around 2 minutes until nicely browned, remove the mix from the casserole set aside.
  2. Melt the vegan butter in the now empty casserole and add the Arborio rice. Keep stirring for around 2 minutes because this type of rice is super starchy. So if you don’t keep an eye on it, it might burn easily.
  3. Add white wine and let the rice absorb it. Then give the warmed vegetable broth 1/2 cup at time to the pot and keep stirring. Do not add the whole broth at once! Stir until it is creamy and the rice is al dente, don’t overcook it.
  4. Transfer the mushroom mix back to the risotto, add peas and vegan Parmesan and cook for 5 minutes more at low heat. Finally mix in parsley and serve on plates or in bowls. Enjoy warm.


Nutrition

  • Serving Size: 1.5 cup
  • Calories: 301
  • Sugar: 3.7 g
  • Sodium: 527 mg
  • Fat: 19.2 g
  • Saturated Fat: 8.4 g
  • Unsaturated Fat: 10.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 22.6 g
  • Fiber: 1.6 g
  • Protein: 6.7 g
  • Cholesterol: 0 g

Keywords: risotto, vegan, vegetarian, mushroom risotto, holiday table,