EASY CREAMY VEGAN MUSHROOM RISOTTO
This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.
Provided by nutriciously
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
- Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
- Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 65.7 g, Fat 1.9 g, Fiber 5.4 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 921.2 mg, Sugar 8.7 g
VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
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