Vegan Mushroom Risotto

This Vegan Mushroom Risotto makes a lovely meatless meal, and is also an easy dish to serve to any Vegan guest you may be hosting over the holidays.  Or anytime!  It takes just a few pantry ingredients, and it’s so easy!

What? An easy risotto recipe? YES! Thanks to a little tip I learned from the Food Network Queen, Ina Garten!  Simply, cook it in the oven. I mean, put it in for 45 minutes, then take it out and add a few delicious add-ins, and that’s it!  No standing over the stove, ladling in hot broth and stirring, and stirring.  Nope, not here.

And did you know risotto can be made with vegan ingredients very easily?  But, I know you are wondering if it comes out luxurious and creamy like the risotto you know and love? And believe it or not, thanks to @betterthanbouillon Vegan stock and Nutritional Yeast, it DOES!

I’ve mentioned before that I am a BIG fan of the @betterthanbouillon products.  They are a great shortcut to boxed or homemade broth, and so economical.  One little jar makes 38 cups of broth!! Recently, I discovered that they make a Vegan Broth option too, and I love the rich umami flavor it provides! I will be buying it on repeat!  Check out the Better Than Bouillon products out at any of the big grocery stores!

If you are wondering what is Nutritional Yeast, it is a deactivated yeast, that is used in place of Parmesan cheese in this recipe.  It’s described as having a nutty, cheesy, and savory flavor, and is a common vegan cheese substitute.  Nutritional yeast comes in the form of powder or flakes. It’s also an excellent source of many vitamins and minerals.  

This is the one we use, that I picked up @wholefoods.

Simply add in some sautéed mushrooms, or veggie of choice and you have a melt in your mouth delicious meatless entree, perfect for any vegan guests you might have coming to Thanksgiving, or anytime!

Creamy Mushroom Vegan Risotto

Recipe by Kathy DickenCourse: DinnerCuisine: Vegan, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Ingredients

• 1 white onion – diced small

• 3 cloves garlic – minced

• 2 tbsp coconut oil

• pinch of sea salt

• 1 1/2 cup Arborio rice

• 5 cups vegan broth (4 c & 1 c separated)

• 1/2 cup nutritional yeast

• 1/2 cup dry white wine

• 1/3 cup flat-leafed parsley – chopped

• Balsamic Mushrooms
  

• 16 oz. baby Bella or cremini mushrooms – sliced

• 2 tbsp coconut oil

• Pinch of sea salt

• 1 tbsp balsamic vinegar

Directions

• Preheat oven to 350 degrees.
• Heat coconut oil in a large oven proof pot or dutch oven with a lid over Medium heat. Add the diced onion, garlic & a pinch of sea salt. Saute over Medium heat for about 5 minutes, or until onion is translucent.
• Add Arborio rice to pot, and cook with the onion mixture for about 2 minutes. Then pour in 4 cups of the vegan broth, reserving 1 cup for later. Mix together, cover & bake for 45 minutes, until most of the liquid is absorbed.
• In the last 10 minutes that risotto is in the oven, cook the Balsamic Mushrooms. Heat coconut oil in a large skillet over Medium heat. Add mushrooms & pinch of sea salt. Cook mushrooms about 10 minutes, stirring occasionally. Reduce heat to Low and add Balsamic vinegar, and cook for another 2 minutes.
• Remove risotto from the oven after 45 minutes. Stir and add remaining cup of broth, 1/2 cup white wine, 1/2 cup nutritional yeast, 1/2 tsp salt & 1 tsp pepper. Stir vigorously for 2 minutes.
• Serve risotto immediately, top with mushrooms and chopped parsley is desired.

Notes

• A great economical shortcut is to make your own vegetable broth with @betterthanbouillon! You only need 1 teaspoon for every cup of broth needed. One jar makes 38 cups! And provides such rich flavor!
• Note on rice. You really need Arborio rice for this recipe. Regular long grain rice doesn’t have the high starch content that Arborio does. Arborio rice tends to absorb less liquid, and results in creamier texture than other varieties of rice.