Creamy Mushroom Vegan Risotto
Ingredients
Risotto
- 1 white onion
- 3 cloves garlic
- 2 tbsp coconut oil
- pinch sea salt
- 1 1/2 cup arborio rice (300g)
- 5 cups vegetable broth (1.2 L)
- 1/2 cup nutritional yeast (20 g)
- 1/3 cup parsley, chopped (10g)
Balsamic mushrooms
- 16 oz/450 g cremini mushrooms
- 2 tbsp coconut oil
- pinch sea salt
- 1 tbsp balsamic vinegar
Preparation
Dice onion and garlic and add to a large pot with coconut oil and sea salt. Bring to medium heat and cook, stirring often, until the onion turns translucent, about 10 minutes.
Pour in arborio rice and toast until the grains become lightly perfumed, 2-3 minutes. Then pour in vegetable broth, starting with 2 cups, and add more in splashes as it thickens, using a total of 5 cups. Cook for 20-30 minutes, stirring often, until the risotto reaches the desired texture, soft and pleasantly chewy. Add nutritional yeast and stir to combine.
While the risotto is cooking, prepare the balsamic mushrooms. Slice the mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat and cook for about 10 minutes. Then reduce heat to low, add balsamic vinegar, and cook for another 2-3 minutes.
Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve the risotto in bowls.
