This dish is packed with flavor, and is sure to please even the pickiest of eaters.
Risotto is traditionally made with butter and cheese, but this vegan version substitutes those ingredients with vegan alternatives that are just as delicious.
The result is a rich and creamy dish that's perfect for a cozy night in.
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1/2 cup unsweetened plain almond milk
- 1/2 cup vegan parmesan cheese
- 1 tbsp vegan butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and cook for about 5 minutes, or until the onion is soft and translucent.
Add the sliced mushrooms and cook for another 5-7 minutes, or until the mushrooms have released their liquid and are tender.
Add the Arborio rice to the pan, and stir to coat it with the vegetable mixture.
Pour in the dry white wine, and stir until the wine has been absorbed by the rice.
Add the vegetable broth, one cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next.
When the rice is tender and the liquid has been absorbed, stir in the unsweetened plain almond milk, vegan parmesan cheese, and vegan butter.
Season with salt and pepper to taste.
Garnish with fresh parsley.
This vegan mushroom risotto is a comforting and filling dinner option that's perfect for a cozy night in. It's also a great option for meal prepping, as it reheats well and makes for a satisfying lunch.
If you're looking for a delicious and easy vegan dinner option, give this mushroom risotto recipe a try. As with all my recipes here on my blog... your taste buds will thank you!
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