Vegan Mushroom Risotto

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Details

Prep Time

15 min

Cook Time

45 min

Total

1hr

Hello, people!

Today’s recipe is a great vegan version of a Mushroom Risotto. We think you’re really going to enjoy cooking and eating this recipe, as it’s hearty, easy to prepare and absolutely satisfying to taste. Perfect for a lunch or dinner with your family 🙂

We really hope you’ll like this recipe and give it a go at home. Let us know how it turned out!

Preparation

Step 1

Heat the oil and sautee the chopped mushrooms until golden brown.

Step 2

Remove the mushrooms and sweat the chopped shallots and garlic.

Step 3

Add the rice and sautee for a few minutes (3-4), do not stop stirring.

Step 4

Add the sautéed mushrooms and pour in the wine.

Step 5

When the wine evaporates, add the vegetable bouillon slowly, cup by cup, and keep stirring. Lower the heat.

Step 6

Cook until al dente. When the rice is almost cooked, add the butter.

Step 7

Finish with adding the cream cheese.

Serve

Serve it with a touch of olive oil on top.

Hello, people!

We really hope you’ll like this recipe and give it a go at home. Let us know how it turned out!

Ingredients

One and a half (1 ½) cup Arborio rice*

Three and three quarters (3 ¾) cups vegetable bouillon**

Mushrooms of your choice (in the video I used shiitake and button mushrooms)

One (1) large shallot

Five-six (5-6) cloves garlic, chopped

Salt and pepper

Marjoram

Oregano

One half (½) cup red wine or white wine

Three (3) oz vegan butter

Six (6) oz vegan cream cheese

Olive oil

* Arborio rice cooking

For Arborio rice, the rice : water proportion is 1 cup rice : 2 ½ cups water, so if you use 1 ½ cups of rice as I did, you should use 3 ¾ cups of water / bouillon.

** Vegetable bouillon / Vegetable paste

In my recipe I’m using vegetable paste. The proportion is: 1 spoon of vegetable paste per 1 cup of water.

Watch Video

Enjoy and don’t forget to tag us #nonnaskitchenbermuda on Instagram so we can share your beautiful creations.