Vegan Mushroom and Garlic Risotto

Craving a hearty and delicious dish? You’ve stumbled upon the perfect recipe for a Vegan Mushroom and Garlic Risotto! Packed with flavors and simple to prepare, this risotto is not only wholesome but is sure to impress your guests. Plus, it’s all vegan!

Vegan Mushroom and Garlic Risotto Ingredients:

• White mushrooms: 1 cup (about 8 oz or 225g)
• Fresh garlic cloves (minced): 4 (4 cloves)
• Arborio rice: 1 cup (240g)
• Olive oil: 2 tablespoons (30ml)
• Vegetable broth: 4 cups (950ml)
• Fresh parsley (chopped): 2 tablespoons (30ml)
• Nutritional yeast: 2 tablespoons (30ml)
• Salt: to taste
• Black pepper: to taste
• Vegan butter (optional): 1 tablespoon (15ml)
• Fresh lemon juice: 1 tablespoon (15ml)

Time: Preparation: 10 minutes, Cooking: 30 minutes.

Serves: 2.

Nutritional Facts (per serving):

• Calories: 370 kcal.
• Protein: 7g.
• Carbohydrates: 75g.
• Dietary Fiber: 3g.
• Sugars: 2g.
• Total Fat: 6g.
• Saturated Fat: 1g.
• Sodium: 580mg.

Vegan Mushroom and Garlic Risotto Instructions:

1. In a large saucepan, heat up the olive oil over medium heat.
2. Add minced garlic. Sauté until fragrant (about 1 minute).
3. Toss in the mushrooms. Cook until they release their water and begin to brown (around 5 minutes).
4. Add the Arborio rice to the saucepan. Toast the rice lightly for about 2 minutes, ensuring it’s well coated in the oil and mushroom mixture.
5. Gradually add the vegetable broth, half a cup at a time. Wait for the liquid to be absorbed before adding more. This process ensures the creaminess of your Vegan Mushroom and Garlic Risotto.
6. Keep stirring the mixture to avoid the rice sticking to the bottom of the pan.
7. After about 20 minutes, the rice should be al dente and the mixture creamy.
8. Stir in nutritional yeast, vegan butter (if using), fresh lemon juice, salt, and pepper. Cook for another 2 minutes.
9. Once the Vegan Mushroom and Garlic Risotto is ready, remove from heat and garnish with chopped parsley.

Tips:

1. Use a wide, shallow pan for even cooking.
2. Continuously stirring is key for the perfect creamy consistency.
3. For an extra punch of flavor, you can add dried herbs like rosemary or thyme.
4. If your risotto is too thick, add a splash of vegetable broth to get the desired consistency.

Serving Suggestions:

• Serve your Vegan Mushroom and Garlic Risotto hot, preferably in a deep dish.
• A side of vegan garlic bread complements this risotto perfectly.
• If you’re keen on greens, a fresh arugula salad with a lemon vinaigrette goes brilliantly with the creamy texture of the risotto.

There you have it! An easy-to-follow, delicious, and healthy Vegan Mushroom and Garlic Risotto. AH7 prides itself on sharing the best health and fitness recipes, and this one is no exception. Dive into this vegan delight and let the flavors transport you to gourmet heaven! And remember, food is not just about eating—it’s about creating memories. So, invite a friend over and make this Vegan Mushroom and Garlic Risotto a memorable meal!

VEGAN MUSHROOM AND GARLIC RISOTTO

Craving a hearty and delicious dish? You’ve stumbled upon the perfect recipe for a Vegan Mushroom and Garlic Risotto! Packed with flavors and simple to prepare, this risotto is not only wholesome but is sure to impress your guests. Plus, it’s all vegan!

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Nutritions

Nutrition Facts

VEGAN MUSHROOM AND GARLIC RISOTTO

Amount per Serving

Calories

370

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Sodium

 

579

mg

25

%

Carbohydrates

 

75

g

25

%

Fiber

 

3

g

13

%

Sugar

 

2

g

2

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• White mushrooms: 1 cup about 8 oz or 225g
• Fresh garlic cloves minced: 4 (4 cloves)
• Arborio rice: 1 cup 240g
• Olive oil: 2 tablespoons 30ml
• Vegetable broth: 4 cups 950ml
• Fresh parsley chopped: 2 tablespoons (30ml)
• Nutritional yeast: 2 tablespoons 30ml
• Salt: to taste
• Black pepper: to taste
• Vegan butter optional: 1 tablespoon (15ml)
• Fresh lemon juice: 1 tablespoon 15ml

Instructions

• In a large saucepan, heat up the olive oil over medium heat.
• Add minced garlic. Sauté until fragrant (about 1 minute).
• Toss in the mushrooms. Cook until they release their water and begin to brown (around 5 minutes).
• Add the Arborio rice to the saucepan. Toast the rice lightly for about 2 minutes, ensuring it’s well coated in the oil and mushroom mixture.
• Gradually add the vegetable broth, half a cup at a time. Wait for the liquid to be absorbed before adding more. This process ensures the creaminess of your Vegan Mushroom and Garlic Risotto.
• Keep stirring the mixture to avoid the rice sticking to the bottom of the pan.
• After about 20 minutes, the rice should be al dente and the mixture creamy.
• Stir in nutritional yeast, vegan butter (if using), fresh lemon juice, salt, and pepper. Cook for another 2 minutes.
• Once the Vegan Mushroom and Garlic Risotto is ready, remove from heat and garnish with chopped parsley.

Notes

• Use a wide, shallow pan for even cooking.
• Continuously stirring is key for the perfect creamy consistency.
• For an extra punch of flavor, you can add dried herbs like rosemary or thyme.
• If your risotto is too thick, add a splash of vegetable broth to get the desired consistency.