Ingredients
- 1 cup Arborio Rice
- 2 cups Mushrooms, sliced (e.g., cremini, button, or shiitake)
- 1 small Onion, finely diced
- 3 cloves Garlic, minced
- 4 cups Vegetable Broth, warmed
- 2 tbsp Nutritional Yeast
- 2 tbsp Olive Oil (or vegan butter)
- Salt and Pepper, to taste
- Optional Garnish: Fresh parsley, truffle oil, or vegan Parmesan
Instructions
- Prepare the broth: Warm the vegetable broth in a small pot and keep it on low heat.
- Sauté the aromatics: In a large pan or skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 2-3 minutes.
- Cook the mushrooms: Add the sliced mushrooms to the pan with the remaining olive oil. Cook until browned and their liquid is released, about 5-7 minutes. Season with a pinch of salt and pepper.
- Toast the rice: Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Add the broth gradually: Add 1 ladle of warm broth to the rice and stir continuously until the liquid is mostly absorbed. Repeat this process, one ladle at a time, until the rice is creamy and tender (about 20-25 minutes).
- Finish with nutritional yeast: Stir in the nutritional yeast for a creamy, cheesy flavor. Adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the risotto hot, garnished with fresh parsley, a drizzle of truffle oil, or vegan Parmesan if desired.
Enjoy your rich and creamy vegan mushroom risotto! 🍄✨
