As many of you know I am a huge cheese lover and Risotto at restaurants was one of my favorite meals growing up because of its creaminess. This Plantbased, Not Perfect Creamy Vegan Risotto with mushrooms has a creamy “cheesy” taste, but without the parmesan cheese, butter or heavy cream that can be used in traditional risottos.
INGREDIENTS / Just 9 Ingredients
1tbsp extra virgin olive oil
1/2 chopped yellow onion + 2 minced garlic cloves
3/4C Arborio Rice
2.5C Veg Broth
1/4C nutritional yeast
Sliced baby bella mushrooms (1 container)
Balsamic Vinegar
Fresh parsley
RISOTTO RECIPE / Makes 4 Servings
Heat oil in a large pot with the onion and garlic, cooking over medium heat until browned.
Add in the Arborio rice, letting it toast for a few moments.
Pour in the vegetable broth, keep over medium heat and stir often for about 15 – 20 minutes (until the rice softens). Don’t leave your risotto alone!
Add in the nutritional yeast and a pinch of sea salt, stir. Remove from the stovetop.
Mushrooms: Over medium heat, cook mushrooms in 1/2tbsp EVOO until browned. Add in 1/2tbsp of balsamic vinegar . Stir and cook for a few minutes.
Top the risotto with the mushrooms + sprinkle with fresh chopped parsley.