This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.
Vegan Mushroom Risotto
This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little.
Servings:
3
-4
Calories:
685
kcal
Ingredients
- 8 cups vegetable stock
- 1 cup vegan dry white wine
- 2 tbsp olive oil
- 3 ¼ tbsp vegan butter
- 1 leek finely chopped
- 1 cup mushrooms sliced
- 1 ½ cup Arborio rice
- 4 tbsp vegan Parmesan
- pepper
Instructions
-
Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
-
In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
-
Add Arborio rice and stir while cooking until the grains become transparent.
-
Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
-
Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
-
Serve sprinkled with Parmesan and freshly ground pepper.
Nutrition
Calories:
685
kcal
|
Carbohydrates:
97
g
|
Protein:
8
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Sodium:
2724
mg
|
Potassium:
292
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
2409
IU
|
Vitamin C:
4
mg
|
Calcium:
36
mg
|
Iron:
5
mg
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