Vegan Mushroom Risotto with White Wine
This creamy vegan mushroom risotto is made with dried and fresh mushrooms, white wine, and arborio rice for a healthy and hearty dairy-free side dish.
Servings: 6 servings
Calories: 387kcal
Ingredients
- 5 cups vegetable broth (or 4 cups + 1 cup water)
- 6 tablespoons olive oil , divided
- 1 lb mushrooms , diced
- 2 shallots , diced
- 2 - 3 garlic cloves , minced
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 1 cup unsweetened almond milk
- 1/3 cup nutritional yeast
- Juice of 1/2 a lemon
- Fresh herbs to serve
Instructions
- Add the vegetable broth into a small saucepan. Heat over low heat and leave to sit for the entire recipe.
- Heat 3 tablespoons of oil in a separate stockpot. Saute the mushrooms, shallots and garlic until the mushrooms have softened. Season with salt and pepper.
- Remove the mushrooms and place pot back on the stove.
- Heat the remaining olive oil and add the rice. Toast for about 3 - 4 minutes until the rice has started to turn golden brown.
- Add the wine and bring to a simmer. Stir every few seconds until most of the wine has been absorbed.
- Add the warm broth, 1 cup at a time, stirring consistently between each addition. Allow the mixture to simmer and only add additional broth once the liquid has mostly been absorbed.
- Continue adding broth in 1 cup increments and stirring consistently, until all the broth has been used.
- Once the rice is almost done and creamy, add the almond milk, nutritional yeast and mushrooms back in. Stir for another 5(ish) minutes until the almond milk has been mostly absorbed and you're left with a super creamy risotto.
- Stir in the lemon and serve!
Nutrition
Serving: 1cup | Calories: 387kcal | Carbohydrates: 49g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 845mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3mg