Creamy Vegan Mushroom Risotto

Indulge in this creamy Vegan Mushroom Risotto that’s rich, savory, and incredibly satisfying. Made with Arborio rice, fresh mushrooms, and a plant-based creamy sauce, this dish is perfect for a gourmet dinner that’s completely dairy-free. This vegan mushroom risotto recipe is ideal for anyone looking to enjoy a delicious, plant-based meal that’s both comforting and elegant. Whether you’re serving it for a special occasion or a cozy night in, this creamy vegan risotto is sure to impress.

Ingredients:

• 1 ½ cups arborio rice
• 4 cups vegetable broth
• 1 cup water
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini, shiitake, or button mushrooms)
• 1 cup canned coconut milk or almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon vegan butter (optional)
• ½ cup dry white wine (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Vegan parmesan cheese (optional, for garnish)

Instructions:

1. Prepare the Broth:

1. In a medium saucepan, combine the vegetable broth and water. Heat over low heat and keep warm throughout the cooking process.

2. Cook the Mushrooms:

1. In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

2. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 7-10 minutes.

3. Toast the Rice:

1. Add the Arborio rice to the skillet with the mushrooms and onions. Stir to coat the rice in the oil and cook for 1-2 minutes until the rice is lightly toasted.

4. Add the Wine (Optional):

1. If using, pour in the dry white wine. Cook, stirring constantly, until the wine is mostly absorbed by the rice.

5. Cook the Risotto:

1. Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring frequently. Wait until most of the broth is absorbed before adding more.

2. Continue this process until the rice is creamy and cooked through, about 18-20 minutes. You may not need to use all the broth.

6. Add the Creamy Sauce:

1. Stir in the coconut milk or almond milk, nutritional yeast, and vegan butter (if using). Cook for an additional 2-3 minutes until the risotto is creamy and well combined.

2. Season with salt and pepper to taste.

7. Serve:

1. Remove the risotto from heat and let it sit for a minute or two to thicken slightly.

2. Serve the creamy vegan mushroom risotto in bowls, garnished with fresh parsley and vegan parmesan cheese if desired.