Vegan Mushroom Risotto

This creamy vegan mushroom risotto is the perfect quick Italian comfort food! No need to use dairy cheese or butter to cook an absolutely delicious risotto!

Course Main Course

Cuisine Italian

Keyword mushroom risotto, vegan risotto

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 362kcal

Author World of Vegan

Ingredients

1½ tablespoons vegetable oil like olive or sunflower
1 clove garlic minced
½ white onion finely diced
1 rib of celery diced
1 cup wild mushrooms sliced to your desired size
1 cup arborio rice Italian short-grain white rice
3 cups vegetable stock or an equivalent amount of bouillon and water
½ tablespoon vegan butter
salt to taste
black pepper to taste

Instructions

In a large saute pan, add the oil and allow to heat. Add the garlic, onion and celery and sauté for 3 minutes.
Add the mushrooms, season with salt and pepper, and cook for another 5 minutes.
Add the uncooked rice and mix it in.
Start gradually adding the vegetable stock (or bouillon and water) to the pan, a little at a time. This step will make the rice release all of its starch, which makes the sauce thicker.
When you've finished adding the stock, check that the rice is almost fully cooked but still al dente (not completely soft).
Now add the vegan butter and remove from the heat.
Your risotto should now be creamy and delicious! Enjoy!

Nutrition