vegan mushroom risotto

Vegan Mushroom Risotto

June 12th, 2021 Posted by Recipes 0 thoughts on “Vegan Mushroom Risotto”

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!

Ingredients

1 ½ cup Arborio rice*
3 ¾ cups vegetable bouillon**
Mushrooms of your choice (in the video I used shiitake and button mushrooms)
1 large shallot
5-6 cloves garlic, chopped
Salt and pepper
Marjoram
Oregano

½ cup red wine or white wine
3oz vegan butter
6oz vegan cream cheese
Olive oil

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

Preparation

Prep time: 15 mins
Cook time: 45 mins
Total: 1 hr

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

2. Remove the mushrooms and sweat the chopped shallots and garlic.

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

4. Add the sautéed mushrooms and pour in the wine.

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

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

7. Finish with adding the cream cheese.

8. Serve it with a touch of olive oil on top.

Enjoy! 🙂

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