This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.

Recipe

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little.

5 from 3 votes

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Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: Mushroom Risotto, Vegan Mushroom Risotto, Vegan Risotto

Total Time: 45

Servings: -4

Calories: 685kcal

Author: Veg Kitchen

Ingredients

8 cups vegetable stock
1 cup vegan dry white wine
2 tbsp olive oil
3 ¼ tbsp vegan butter
1 leek finely chopped
1 cup mushrooms sliced
1 ½ cup Arborio rice
4 tbsp vegan Parmesan
pepper

US Customary - Metric

Instructions

Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
Add Arborio rice and stir while cooking until the grains become transparent.
Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
Serve sprinkled with Parmesan and freshly ground pepper.