Creamy Vegan Mushroom Risotto

I am presumably the greatest aficionado of mushrooms, I constantly cherished them, even as a kid. I add them to practically the entirety of my preferred flavorful dishes, similar to pasta, rice, pizza, omelet, even pureed potatoes. The flavor and surface of mushrooms are inconceivable, and they are besides sound. So we should make this flavorful smooth mushroom risotto.

Risotto is a conventional Italian dish produced using dull short-grained rice, for instance, Arborio rice. Making risotto includes blending warm stock (commonly chicken stock) into the rice a great many scoops. When the fluid has been assimilated, more stock is included. This cooking strategy makes the rice discharge its starch, and in this way, brings about a rich risotto dish.

Obviously, I didn’t utilize chicken stock, rather, I utilized vegetable stock. A great risotto regularly additionally contains margarine and cheddar. I incline toward the more beneficial rendition without spread, however with the expansion of mushrooms and chickpeas. It’s very simple to make a solid risotto which despite everything turns out smooth, and heavenly. On the off chance that you love gooey risotto, look at my Vegan Broccoli and “Cheddar” Risotto.

Creamy Vegan Mushroom Risotto

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Recipe by elaveganCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Creamy Vegan Mushroom Risotto is a perfect savory entrée, packed with mushroom flavor. Ready in 45 minutes! Gluten-Free

Ingredients

  • 1/2 cup (120 g) risotto rice

  • 1 medium onion diced (divided)

  • 2 large large cloves garlic minced (divided)

  • 2 tbsp coconut oil divided

  • 1/4 cup (60 ml) white wine or use more broth

  • 1 1/4 cup (300 ml) vegetable broth heated on the stove

  • 1/2 cup (120 ml) coconut milk canned (*see notes)

  • 3 cups (200 g) mushrooms sliced

  • 1 cup (50 g) chickpeas canned (*see notes)

  • 1 tbsp soy sauce (gluten-free if needed) or tamari

  • 1 tbsp balsamic vinegar

  • Nutritional yeast to garnish

  • Fresh parsley, black pepper, sea salt, red pepper flakes to taste

Directions

  • Heat 1 tbsp coconut oil in a skillet/frying pan, stir in 1/2 of the diced onion and 1 large clove of minced garlic and sauté for a few minutes over medium heat.
  • Add rice, stir for about 1 minute until the rice is opaque. Pour in the wine, keep stirring constantly until the wine is absorbed.
  • Add 1/2 cup vegetable broth and cook on low heat until the broth is absorbed. Stir frequently and add more broth, 1/4 cup at a time until the liquid is absorbed and the risotto is al dente and creamy (about 15 minutes).
  • In a different skillet/frying pan heat the remaining 1 tbsp coconut oil, stir in the remaining diced onion and minced garlic and sauté for a few minutes over medium heat.
  • Add the mushrooms and chickpeas and sauté for 3-5 minutes. Also, add balsamic vinegar, soy sauce, coconut milk, and let simmer for about 5 minutes, stirring occasionally. Season with black pepper, red pepper flakes, salt, and fresh parsley to taste.
  • Finally, combine the mushroom/chickpea mixture with the cooked risotto rice, stir in the nutritional yeast flakes and enjoy! Check the recipe notes below.

Notes

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