How to Make Vegan Risotto
How to make vegan risotto that's just as flavorful as any non-vegan risotto! Vegan risotto is easy to make and comes together in around 30 minutes. Perfect for a quick yet decadent meal.
Ingredients
- 6 Cups Vegetable Broth
- 2 Medium Shallots sliced
- 4 Cloves Garlic minced
- ½ Cup Dry White Wine like pinot grigio or sauvignon blanc
- 1 ½ Cups Arborio Rice
- 2 Pounds Cremini Mushrooms
- 1 Tablespoon Thyme Leaves
- Salt and Pepper to taste
Instructions
- Heat the vegetable broth on low. Keep warm throughout the process.
- Add 1 tablespoon vegetable broth to skillet, and stir in the shallots. Cook 1 minute.
- Add the garlic. Cook 30 seconds.
- Add rice, stirring to coat, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- In a separate pan cook the mushrooms and thyme. Sauté using a bit of the vegetable broth mixture for about 5 minutes, until the mushrooms are soft.
- Remove the rice from heat, and stir in mushrooms. Taste and season with salt and pepper.
- Spoon into bowls, top with additional sage, and enjoy.
Nutrition
Calories: 254kcal | Carbohydrates: 52g | Protein: 8g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 400mg | Potassium: 773mg | Fiber: 4g | Sugar: 4g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg