We all know how important it is to eat healthy, butsometimes you need good comfort food. This creamy vegan mushroom risotto willmake your day! The best part? You only need 25 minutes to cook it.
Clean them either by brushing or lightly washing them. Towel pad-dry the mushroom, and slice and cut your mushrooms into slices and quarters.If you have cardoncelli or shiitake mushrooms, you can carefully rip them from top to bottom.In a flat saucepan, briefly heat one tablespoon of oil for a couple of seconds and stir-fry your mushrooms, face-down, until golden brown.
Prepare the vegetable stock
Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to boil and prepare according to packaging instructions. Optionally add the dry porcini mushrooms to the vegetable broth.
Prepare the onions and garlic
Peel and chop your onions. Slice the onions from top to bottom if you don't dice them finely. It is up to you. Mince the garlic.
Making the risotto (about 15 minutes)
On medium heat, using the same flat saucepan, add one tablespoon of olive oil, followed by your choice of herbs and stems.
Stir-fry the onions until golden brown. Add the minced garlic.
Add the risotto rice, stir until lightly toasted, add the dry white wine (or β cup vegetable broth), and stir until it evaporates.
Add the reserved mushrooms.
Stir in the stock, little by little, stirring frequently, until 'al dente.'
On minute ten, add the homemade vegan parmesan (or nutritional yeast).
Then add one last tablespoon of oil or vegan butter and stir.
Garnish and serve.
Remove from the heat, let it sit for 2-5 minutes, and serve. Garnish with chopped parsley, Vegan Parm Cheese, and freshly cracked black pepper.
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Notes
Look at the tips on the post body for variations and substitutions.