Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a creamy and flavorful dish that highlights the earthy taste of mushrooms, complemented by a rich vegetable broth. It's a comforting meal that's perfect for a cozy dinner or a special occasion.

Ingredients

• Arborio rice - 1 cup
• Vegetable broth - 4 cups
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Mushrooms (cremini or shiitake) - 200 grams, sliced
• Nutritional yeast - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the vegetable broth over low heat to keep it warm.
2. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the sliced mushrooms to the pan and cook until they are softened and browned, about 5-7 minutes.
4. Stir in the Arborio rice, coating it with the oil and cooking for about 1-2 minutes until the rice is slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Once the rice is cooked, stir in the nutritional yeast for a cheesy flavor, and season with salt and black pepper to taste.
7. Remove from heat and mix in the chopped parsley. Let it sit for a couple of minutes before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 68 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which can support immune function.
• High in fiber, promoting digestive health and satiety.

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