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mushroom risotto recipe.

Mushroom Risotto

Crazy Vegan
This simple mushroom risotto recipe is creamy, hearty, and needs just a handful of ingredients to make.
5 from 2 votes
Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes
Course Main
Cuisine Italian
Servings 4 servings
Calories 341 kcal

Ingredients
  

  • 3 tablespoons vegan butter divided
  • 1 cup arborio rice
  • 1/4 cup white wine or more broth
  • 4 cups vegetable broth
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/2 lb mushrooms chopped
  • 2 sprigs thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup vegan parmesan cheese

Instructions
 

  • Add one tablespoon of butter into a deep pot and place over medium heat. Add the arborio rice and cook for two minutes, until lightly toasted. Add the white wine and simmer together until mostly absorbed.
  • Add one cup of the vegetable broth and cook until absorbed. Add the remaining broth and stir until al dente.
  • While the risotto is cooking, add butter to a non-stick pan and place over medium heat. Add the onion and garlic and cook until fragrant. Add the mushrooms and cook for 4-5 minutes, until they have softened. Add the thyme and season with salt and pepper.
  • Once all the broth is absorbed from the arborio rice, add the mushroom mixture and mix well. Stir through the parmesan cheese and serve immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator for up to 5 days in an air-sealed container.
TO FREEZE: Put the leftovers in freezer-safe containers and freeze them for up to 6 months.
TO REHEAT: You can reheat mushroom risotto in the microwave or pan.

Nutrition

Serving: 1servingCalories: 341kcalCarbohydrates: 47gProtein: 10gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 1504mgPotassium: 276mgFiber: 2gSugar: 4gVitamin A: 886IUVitamin C: 4mgCalcium: 165mgIron: 3mg
Keyword mushroom risotto
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