This rich and creamy vegan risotto brings all of the delicious taste. It is easy enough to create for a mid-week dinner, nevertheless decadent enough for fun.
The risotto is abundant, creamy and thick, with garlicky and cheesy flavour out of nutritional-yeast. Topped with pan-fried-mushrooms cooked in balsamic-vinegar brings the delicious taste in this dish.
This recipe is really comforting & creamy. It is easy enough to create for a mid-week-dinner, nevertheless decadent enough for fun.
Finished with skillet for a few brightness and freshness. This can be an unforgettable recipe which you are going to need on repeat. Serve as a side or main dish, and see it go down all too simple.
I use arborio rice because arborio rice is famous for making risotto, and it is the one that I recommend to use with this recipe. It is a sterile rice, which if cooked in vegetable broth gets creamy and rich. Arborio rice is much more chewy and less grainy than traditional-rice.
If you love this Creamy Mushroom Vegan Risotto Recipe as much as I do, make sure to give it a “5 STAR REVIEW” in the comments below! Thanks.
Try other Delicious Recipes options:
- Spicy Shrimp Over Creamy Spinach Cauliflower Rice
- Easy Cowboy Caviar Recipe
- Easy Greek Chicken with Tzatziki Sauce
- Vegan Mushroom Bourguignon Recipe
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
- Vegan Beef Empanadas with Cheese Recipe
PIN IT FOR LATER!
Creamy Mushroom Vegan Risotto
Ingredients
For the Risotto
- 1 ½ cup arborio-rice
- 5 cups vegetable-broth
- ½ cup nutritional-yeast
- ⅓ cup parsley chopped
- 3 cloves garlic
- 1 white-onion (about 250g)
- 2 tbsp coconut-oil
- pinch sea-salt
For the Balsamic Mushrooms
- 16 oz cremini-mushrooms (1 small box)
- 1 tbsp balsamic-vinegar
- 2 tbsp coconut-oil
- pinch sea-salt
Instructions
- Dice garlic & onion then add to large-pot with olive-oil along with sea salt. Bring to moderate heat & cook stirring frequently for 10minutes, or till onion turns translucent.
- Pour in arborio rice & toast till grains become lightly aromatic for a few minutes. Then pour in vegetable broth, beginning with 2-cups and adding more in splashes because it thickens (I used 5-cups total).
- Cook for 20-30minutes, stirring frequently till risotto is wanted feel (gentle & chewy). Then add nutritional-yeast and stir to combine.
- While risotto is cooking, then cook balsamic mushrooms. Slice mushrooms and put in to a skillet with olive-oil along with sea-salt. Bring to moderate heat.
- Cook mushrooms for 10minutes, then reduce heat to low & add balsamic vinegar cook for a few minutes.
- Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to blend. Serve and enjoy risotto in the bowls.