Vegan Mushroom Risotto

 

Ingredients:

- 300g Arborio rice

- 400g button mushrooms, cleaned and sliced

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 liter vegetable broth

- 120ml dry white wine

- 2 tablespoons olive oil

- 2 tablespoons vegan butter (optional)

- Fresh chopped parsley, for garnish

- Salt and pepper to taste

Instructions:

1. In a large pot, heat the vegetable broth and keep it warm over low heat.

2. In another large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes.

3. Add the sliced button mushrooms and cook until soft and golden, about 8-10 minutes.

4. Add the Arborio rice to the pot with the mushrooms and stir well to coat each grain of rice with the oil and mushroom juices. Toast the rice for about 2-3 minutes.

5. Pour the dry white wine into the rice and stir until the wine is absorbed.

6. Begin adding the vegetable broth one ladleful at a time, stirring constantly and waiting for the broth to be absorbed before adding more. Continue this process until the rice is cooked al dente and has reached a creamy consistency, about 18-20 minutes.

7. If desired, add the vegan butter for extra creaminess. Season with salt and pepper to taste.

8. Serve the hot vegan mushroom risotto, garnished with fresh chopped parsley.

Enjoy your meal! ❤️