Gourmet Vegan Mushroom Risotto
This gourmet vegan mushroom risotto is so rich & creamy, everyone will be fighting for seconds! Delicious and naturally gluten-free!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Main, Side
- Cuisine: Italian, Vegan
Ingredients
Scale
- 6 cups vegetable broth
- 3 tablespoons olive oil, divided
- 2 pounds (4 cups) sliced mushrooms (white, brown, portabella, oyster, porcini)
- 2 tablespoons dried mushrooms, reconstituted (optional)
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 2 tablespoons vegan margarine
- 1 tsp truffle oil (optional)
Instructions
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute.
- Add rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in the mushrooms, margarine, chives, and truffle oil. Season with salt and pepper to taste.
Keywords: comfort food, favorite, gluten-free, holiday & special occasion, italian, mushroom, rice, risotto, truffle oil, vegan
Find it online: https://vegangela.com/2010/10/21/vegan-mushroom-risotto/