This creamy vegan mushroom risotto is the perfect quick Italian comfort food! No need to use dairy cheese or butter to cook an absolutely delicious risotto!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 3
Calories: 362kcal
Author: World of Vegan
Ingredients
1½tablespoonsvegetable oillike olive or sunflower
1clovegarlicminced
½white onionfinely diced
1rib of celerydiced
1cupwild mushroomssliced to your desired size
1cuparborio riceItalian short-grain white rice
3cupsvegetable stockor an equivalent amount of bouillon and water
½tablespoonvegan butter
saltto taste
black pepperto taste
Instructions
In a large saute pan, add the oil and allow to heat. Add the garlic, onion and celery and sauté for 3 minutes.
Add the mushrooms, season with salt and pepper, and cook for another 5 minutes.
Add the uncooked rice and mix it in.
Start gradually adding the vegetable stock (or bouillon and water) to the pan, a little at a time. This step will make the rice release all of its starch, which makes the sauce thicker.
When you've finished adding the stock, check that the rice is almost fully cooked but still al dente (not completely soft).
Now add the vegan butter and remove from the heat.
Your risotto should now be creamy and delicious! Enjoy!