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Vegan Risotto

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Course Comfort Food Classics, Entrees
Cuisine American, Italian
Servings 6

Ingredients
 
 

  • 3 Tbsp Olive Oil (Divided)
  • 1 lb. Sliced Mushrooms (White, Crimini, Portabella, etc)
  • 1/2 tsp Dried Thyme
  • 2 tsp Vegan Worcestershire
  • 2 Shallots (Small Dice0
  • 4 cloves Garlic (Minced)
  • 1 1/2 cups Arborio Rice
  • 1/2 cup Dry White Wine (See Notes)
  • 5 - 6 cups Veggie Broth (Keep Warm, See Notes)
  • 3 - 4 Tbsp Vegan Butter
  • 1/3 - 1/2 cup Grated Vegan Parmesan (or more Nutritional Yeast)
  • 2 Tbsp Nutritional Yeast
  • 1 - 3 tsp MSG or Mushroom Seasoning (optional)
  • 2 - 3 Tbsp Fresh Chopped Chives (or Parsley)
  • Salt & Pepper

Instructions
 

  • Prep the veggie broth by adding it either to a saucepan on the stovetop (see notes for microwave instructions). Do not turn on the heat yet.
  • In a large skillet or sauce pan, add 1 Tbsp of olive oil over medium heat. Add the sliced mushrooms, but don't crowd the pan. You may need to do this in two batches. Cook the mushrooms for about 6 minutes stirring every minute or so. Once they have released all their water and take on a nice brown color, remove from the pan. Add in the other half of mushrooms and repeat.
  • Once second batch is done cooking, add the other half back into the pan. Season with salt, the dried thyme and vegan Worcestershire. Remove from the pan and reserve for later.
  • Now you can start to heat up the broth, set it to medium and don't let it it get over a simmer.
  • While the broth heats up, add another Tbsp of olive oil to the pan followed by the shallots. Cook them for about 3 - 4 minutes or until they soften and get some color, then add in the garlic and cook for another minute stirring frequently.
  • Add another Tbsp of Olive Oil into the pan, followed by the rice. Stir the rice to coat it in the oil, and saute for about 1 - 2 minutes stirring frequently. Then add in the white wine (or broth if you don't drink) and stir to combine. Cook down the wine for about 2 - 3 minutes or until reduced.
  • Ladle in about 1/2 cup of the warmed broth and stir to combine. Cook down the broth until reduced, then ladle in another 1/2 cup and repeat this process until the rice is cooked through to your desired consistency.
  • Lower the heat to low, and stir in the Vegan Butter. Then add in the Vegan Parmesan (or use 1 - 2 Tbsp Nutritional Yeast).
  • Season to taste (I added a little Mushroom Seasoning and MSG) as well as some fresh herbs like Chives or Parsley.
  • Stir the cooked Mushrooms back into the risotto and enjoy immediately! If it feels a little thick, you can add more broth or water to loosen it up.
  • Store in the fridge and enjoy within 3 days. I don't recommend freezing as the texture is compromised!

Notes

Wine - Use something like Pinot Grigio or Sauvignon Blanc. You can also sub with broth and splash of vinegar if you don't drink.
Broth - Keeping the broth warm will help cook the rice evenly. When you add cold or room temp broth, it brings the heat down. You can microwave the broth to heat it up before adding to the risotto. Just heat up 1 cup or so at a time, so it doesn't cool down too much. 
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