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Vegan Mushroom Risotto
Vegan Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in rich vegan mushroom risotto made with flavorful homemade mushroom broth.
Ingredients:
  • 6 cups vegetable stock, or more if needed
  • 4 tablespoons olive oil, divided
  • 2 (8 ounce) packages baby bella mushrooms, chopped
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1.5 teaspoons dried thyme
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon freshly cracked black pepper, or to taste
Instructions:
  • In a large pot, bring vegetable stock to a boil over medium heat. Reduce heat, cover, and keep warm.
  • In a large Dutch oven over medium-high heat, warm the olive oil. Cook mushrooms until softened, stirring occasionally, for about 10 minutes. Add onion and cook until soft and translucent for about 5 minutes. Add celery and garlic, cook until garlic is fragrant, for about 3 minutes.
  • Pour the remaining 2 tablespoons of olive oil and the Arborio rice into the Dutch oven. Sauté, stirring frequently, until the rice is opaque and gives off a light toasty aroma, usually taking about 2 to 4 minutes. Add the white wine and cook until it has evaporated, for an extra 2 to 3 minutes. Season with thyme, salt, and pepper to taste.
  • Gradually stir in warm vegetable stock, letting each cup absorb fully before adding more, while stirring continuously. Keep adding broth slowly, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with extra salt and pepper to taste.

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