Recipe combo
Mushroom Risotto
A creamy vegan Italian dinner risotto made with Arborio rice, sliced cremini mushrooms, vegetable broth, yellow onion, olive oil, and nutritional yeast. The starch from the rice and the nutritional yeast create a rich texture without dairy.
Recipe details
- Cuisine
- Italian
- Servings
- 4
- Total time
- 45 min
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- hard
Ingredients
- 1.25 Cup Arborio rice - 1.25 (cups)
- 16 Ounce Sliced cremini mushrooms - 16 (ounces), sliced
- 32 Fluid Ounce Vegetable broth, one 32-ounce carton - 32 (fluid ounces), One 32-ounce carton provides the full recipe amount.
- 8 Ounce Yellow onion, diced - 8 (ounces), diced
- 3 Tablespoon Olive oil - 3 (tablespoons)
- 0.33 Cup Nutritional yeast - 0.33 (cup)
- 3 Count Garlic, minced - 3 (cloves), minced
- 1 Teaspoon Fine sea salt - 1 (teaspoon)
- 0.5 Teaspoon Ground black pepper - 0.5 (teaspoon)
- 2 Tablespoon Fresh parsley, chopped - 2 (tablespoons), chopped
Instructions
Prepare the vegetables and herbs
1. *Dice the yellow onion*, *mince the garlic*, and *chop the parsley* before cooking; keep the sliced cremini mushrooms ready.
Warm the broth
2. Pour the vegetable broth into a medium saucepan and warm it over low heat until *hot but not boiling*; keep it *warm for ladling*.
Sauté the onion
3. Heat the olive oil in a large heavy-bottomed pot over medium heat, then add the onion and cook for 4 to 5 minutes until *soft and translucent*, stirring often to prevent *browning too quickly*.
Cook the mushrooms
4. Add the garlic and sliced cremini mushrooms, then cook for 7 to 9 minutes until the mushrooms *release their moisture* and become *deeply tender*.
Toast the rice
5. Stir in the Arborio rice and cook for 1 to 2 minutes until the grains are *glossy with olive oil* and lightly *toasted at the edges*.
Add the first broth
6. Add 1 cup of warm vegetable broth and stir until the liquid is *mostly absorbed* and the rice looks *creamy around the edges*.
Cook the risotto gradually
7. Continue adding the warm broth 0.5 cup at a time, stirring frequently and waiting until each addition is *mostly absorbed* before adding more; cook for 20 to 25 minutes until the rice is *tender with a slight bite*.
Season and finish the creaminess
8. Stir in the nutritional yeast, fine sea salt, and ground black pepper, then cook for 1 to 2 minutes until the risotto is *creamy and cohesive*.
Rest and serve
9. Remove from the heat, fold in the parsley, and let the risotto rest for *2 minutes* before serving so the texture becomes *thick and creamy*.