Indulge in the richness of this Creamy Vegan Mushroom Risotto, a comforting dish that's dairy-free and full of flavor.
1 1/2 cups Arborio rice
8 oz (about 2 cups) cremini or button mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth, kept warm
1/2 cup dry white wine (optional)
2 tablespoons olive oil
1/4 cup nutritional yeast
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley, for garnish
Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown. Remove half of the mushrooms and set them aside for garnish.
Cook the Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing it to toast slightly.
Deglaze with Wine (Optional): If using wine, pour it into the skillet and stir until it's mostly absorbed by the rice.
Begin Adding Broth: Start adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait for the liquid to be mostly absorbed before adding more. Continue this process until the rice is tender and creamy, which should take about 18-20 minutes.
Incorporate Mushrooms: About halfway through the broth addition, add the sautéed mushrooms (except for the reserved ones) back into the skillet.
Season and Finish: Stir in the nutritional yeast and thyme. Season with salt and pepper to taste.
Garnish and Serve: Serve the creamy mushroom risotto hot, garnished with the reserved sautéed mushrooms and fresh parsley.
Enjoy: Delight in the creamy, savory goodness of this vegan mushroom risotto.