Easy Vegan Mushroom Risotto
A hybrid risotto method that balances ease with technique. By simmering most of the broth hands-off and finishing with a few traditional ladle-and-stir rounds, you get perfect creaminess with half the effort.
Ingredients
Contains Sulfites
Directions
- Mark step 1 done
Warm vegetable broth (1.5l) in a saucepan over low heat. Keep it warm throughout the process.
- Mark step 2 done
In a large pot or Dutch oven, heat half of the olive oil over medium-high heat. Add cremini mushrooms (500g) and cook for 10 minutes until browned and their liquid has evaporated. Season with salt and set aside.
- Mark step 3 done
Reduce heat to medium. Add the remaining olive oil and sauté yellow onion for 5 minutes until translucent. Stir in garlic (3) and cook for 1 minute.
- Mark step 4 done
Add Arborio rice (400g) and cook for 2 minutes, stirring constantly, until the edges are translucent.
- Mark step 5 done
Pour in about two-thirds (approx. 1000ml) of the warm vegetable broth (1.5l). Give it one stir, then reduce heat to low, cover, and simmer for 12 minutes.
- Mark step 6 done
Remove the lid. Pour in the dry white wine (1dl) and stir vigorously for 2 minutes until the liquid is almost completely evaporated. This helps release the starch after the initial simmer.
- Mark step 7 done
Add the remaining broth one ladle at a time, stirring frequently for about 8 minutes until the rice is tender and creamy.
- Mark step 8 done
Stir in the cremini mushrooms (500g), nutritional yeast (15g), vegan butter (15g), and fresh parsley. Serve immediately.
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