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Creamy Mushroom Vegan Risotto

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.
Course Main Course, Side Dish
Cuisine Gluten-Free, Vegan
Keyword risotto, vegan meal, vegan sides
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 479kcal
Author Jessica

Ingredients

For the Risotto

  • 1 ½ cup arborio-rice
  • 5 cups vegetable-broth
  • ½ cup nutritional-yeast
  • 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.