Creamy Mushroom Risotto
Indulge in the rich, velvety flavors of this vegan and gluten-free Italian favorite. A luxurious blend of tender mushrooms, aromatic herbs, and creamy rice will transport your taste buds to culinary bliss.
ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons vegan butter
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large saucepan, heat a tablespoon of vegan butter over medium heat. Sauté the minced garlic until fragrant.
- 2.
Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms release their moisture and become golden brown.
- 3.
Remove half of the cooked mushrooms from the saucepan and set them aside for later.
- 4.
Add Arborio rice to the saucepan and stir to coat the grains evenly with the remaining mushrooms and herbs.
- 5.
Gradually add vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed by the rice. Continue this process until the rice is tender but still slightly firm.
- 6.
Stir in coconut milk, nutritional yeast, and the reserved cooked mushrooms. Cook for an additional 2-3 minutes until the risotto reaches a creamy consistency.
- 7.
Remove from heat and stir in the remaining vegan butter for extra richness.
- 8.
Serve the creamy mushroom risotto hot, garnished with fresh chopped parsley.