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Creamy Mushroom Vegan Risotto [Vegan]
This rich and creamy vegan risotto brings all the umami flavour. It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining.
Ingredients You Need for Creamy Mushroom Vegan Risotto [Vegan]
How to Prepare Creamy Mushroom Vegan Risotto [Vegan]
- Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
- Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
- While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
- Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.
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