Description
A creamy, savory vegan risotto packed with mixed mushrooms and finished with optional cashew parmesan and fresh herbs. This comforting dish is rich in flavor and perfect for a satisfying plant-based meal.
Ingredients
- 3 cups vegan chicken-style or vegetable broth (720 mL)
- 3 cups water (720 mL)
- 3 tablespoons olive oil, divided
- 1 1/2 pounds mixed mushrooms, stemmed, cleaned, and cut into bite-sized pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 shallots, diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine or vegetable broth (120 mL)
- 1 1/2 cups arborio rice (270 g)
- Cashew parmesan cheese (optional, for serving)
- Chopped fresh parsley (optional, for serving)
Instructions
- In a medium pot, combine the broth and water. Bring to a simmer, then reduce heat to low and keep warm.
- Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add mushrooms, stir once, cover, and cook until they release their liquid, stirring once.
- Uncover and cook for 5 more minutes, stirring occasionally, until mushrooms are tender and lightly browned. Season with salt and pepper. Remove 1 heaping cup of mushrooms and set aside.
- Reduce heat to medium-low. Add remaining olive oil, shallots, and garlic. Cook for about 3 minutes until softened. Add wine and cook 3–4 minutes until mostly evaporated.
- Add arborio rice and stir to coat. Add a heaping cup of warm broth mixture. Stir gently and frequently, allowing liquid to absorb before adding more. Continue for 30–40 minutes until rice is tender but holds its shape.
- Adjust consistency to your preference by adding more liquid if needed.
- Serve warm, topped with reserved mushrooms, cashew parmesan, and parsley if desired.
Notes
- Stir gently to avoid breaking the rice grains.
- Adjust thickness by adding more or less broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 6 weeks and thaw overnight before reheating.
- Substitute wine with vegetable broth if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
