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Vegan Mushroom Risotto

Description

A creamy and flavorful Italian rice dish made with Arborio rice, mushrooms, vegetable broth, and white wine.

Cuisine: Italian
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 16 ounces (450 g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, warmed
  • 1/4 cup grated vegan Parmesan cheese
  • 2 tablespoons vegan butter
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened.
  2. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid.
  3. Stir in rice and cook for 1 minute. Add white wine and cook until evaporated.
  4. Gradually add warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  5. Continue adding broth and stirring until rice is creamy and al dente, about 20-25 minutes.
  6. Remove from heat and stir in vegan Parmesan cheese and vegan butter. Season with salt and pepper to taste.
  7. Garnish with parsley and serve immediately.

Suggested Drinks

Italian Pinot Grigio: The light and crisp nature of Pinot Grigio complements the creamy risotto and enhances the earthy flavors of the mushrooms.

Soave Classico: A dry white wine from Italy with floral and citrus notes, it cuts through the richness of the dish while complementing the mushroom flavors.

Non-Alcoholic Option

Sparkling Grapefruit and Rosemary Soda: The tart grapefruit and herbaceous rosemary flavors provide a refreshing contrast to the creamy risotto and cleanse the palate.