Vegan Mushroom Risotto

This Vegan Mushroom Risotto is the perfect comfort food. It’s creamy, hearty, and packed full of flavour. Plus, it’s super easy to make!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 200g mushrooms, sliced
• 1 cup arborio rice
• 3 cups vegetable broth
• 1/2 cup white wine
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup vegan Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Add the mushrooms and cook for another 5 minutes.
3. Stir in the rice and cook for 1 minute.
4. Add the vegetable broth, white wine, and thyme. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. Season with salt and pepper, then stir in the vegan Parmesan cheese and parsley. Serve hot.

Potential changes & improvements

There are a few things you could do to change up this recipe. You could use a different type of mushroom, or add in some other vegetables like peas or carrots. You could also swap out the white wine for red wine, or use vegetable broth instead of chicken broth.

What other food it works well with

This Vegan Mushroom Risotto goes well with a simple green salad and a glass of wine. It would also be delicious with some roasted vegetables on the side.

Common Mistakes

One common mistake people make when making risotto is not stirring it often enough. Risotto needs to be stirred frequently to prevent it from sticking to the bottom of the pan and burning. Another mistake is not using enough liquid. The rice will absorb a lot of liquid, so make sure to add enough broth or water.

Nutritional Information

This Vegan Mushroom Risotto is relatively high in calories and fat, but it is also packed full of nutrients. It is a good source of protein, fiber, and vitamins A, C, and B6. It also contains a decent amount of iron and calcium.

Allergens

This recipe contains gluten (from the rice) and soy (from the vegan Parmesan cheese).