Delicious Vegan Mushroom Risotto Recipe

This easy and creamy vegan mushroom risotto is a hearty and flavorful dish that is perfect for any occasion. Made with Arborio rice, mushrooms, vegetable broth, and a blend of herbs and spices, this risotto is deliciously satisfying. The creaminess comes from a combination of coconut milk and nutritional yeast, which adds a cheesy flavor. Whether you're a vegan, vegetarian, or just looking for a delicious plant-based meal, this mushroom risotto recipe will not disappoint.

Ingredients

• 2 cups Arborio rice
• 1 pound mushrooms, sliced
• 4 cups vegetable broth
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 1 cup coconut milk
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the mushrooms and cook until they release their moisture and start to brown.
3. Add the Arborio rice to the pan and stir well to coat it with the oil and flavors.
4. Slowly pour in the vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more.
5. Continue adding the vegetable broth and stirring until the rice is cooked and creamy (approximately 30-35 minutes).
6. In a small bowl, mix the coconut milk and nutritional yeast until well combined.
7. Once the rice is cooked, remove the pan from heat and stir in the coconut milk mixture. Season with thyme, rosemary, salt, and pepper.
8. Cover the risotto and let it rest for 5 minutes to allow the flavors to meld together.
9. Serve the vegan mushroom risotto hot, garnished with fresh chopped parsley.

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