VEGAN MUSHROOM RISOTTO
This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.
Provided by Kim
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g
VEGAN MUSHROOM RISOTTO
An easy, healthy weeknight meal that's super creamy, yet light, and full of flavour. Not only is it dairy-free/vegan but it is naturally gluten-free too.
Provided by Aimee
Categories Comfort Food
Time 40m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.
- Add the mushrooms and cook for a further minute.
- Stir in the risotto rice and vinegar. Immediately pour in a ladle of stock and bring to a boil then reduce to a simmer. Wait for the rice to absorb the liquid, before adding another ladle full. Repeat for approximately 30 minutes, until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
- Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 322 calories, Carbohydrate 50.5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8.8 grams fat, Fiber 4.1 grams fiber, Protein 10.6 grams protein, SaturatedFat 1.8 grams saturated fat, ServingSize 1/2 recipe, Sodium 103 milligrams sodium, Sugar 3.4 grams sugar, TransFat 0 grams trans fat
EASY CREAMY VEGAN MUSHROOM RISOTTO
This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.
Provided by nutriciously
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
- Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
- Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 65.7 g, Fat 1.9 g, Fiber 5.4 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 921.2 mg, Sugar 8.7 g
CREAMY VEGAN MUSHROOM RISOTTO
This vegan mushroom risotto is creamy and rich and packed with mushroom flavor. It's really easy to make and makes a perfect savory entrée.
Provided by Alison Andrews
Categories Dinner Entree Gluten-Free Savory
Time 45m
Number Of Ingredients 12
Steps:
- Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.
- Add sliced mushrooms and garlic and toss with the onions.
- Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
- Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.
- Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)
- Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.
- Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.
- It's ready when all the stock has been mostly absorbed by the rice.
- Turn off the heat and stir in the 2 Tbsp of vegan butter.
- Add sea salt and black pepper to taste.
- Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.
Nutrition Facts : ServingSize 1 Serve, Calories 396 kcal, Sugar 3.3 g, Sodium 1219 mg, Fat 9.2 g, SaturatedFat 1.8 g, Carbohydrate 69.3 g, Fiber 4.6 g, Protein 9.9 g
CREAMY VEGAN WILD MUSHROOM RISOTTO
Our Italian-style vegan mushroom risotto takes some time to prepare, but it's well worth it. The wild mushrooms give this dish a deep, earthy, nutty flavour
Provided by Esther Clark
Time 40m
Number Of Ingredients 13
Steps:
- Blitz the cannellini beans and their liquid in a high-speed blender until smooth. Set aside. Tip the wild mushrooms into a bowl and cover with 100ml boiling water, leave to soak for 15 mins.
- Heat the oil and butter in a heavy-based saucepan or casserole pot. Add the onion and a pinch of salt and fry gently for 10 mins or until softened and translucent. Add the garlic and chestnut mushrooms and fry for 5 mins. Stir through the risotto rice, raise the heat to medium-high and cook for 2 mins. Add the wine and bring to a simmer. Tip in the soaked wild mushrooms, half the stock and the cannellini cream and bring to a bubble, stirring continuously. Once the stock has reduced significantly continue adding a ladleful at a time whilst stirring continuously. You should have a loose consistency and al dente rice. Add a splash more stock if the risotto is too thick. Stir through the miso, chives and some seasoning. Serve with a drizzle of truffle oil, if you like.
Nutrition Facts : Calories 733 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium
VEGAN MUSHROOM RISOTTO
Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.
- Heat 2 tbsp Flora Plant Butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.
- Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.
- Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.
Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.03 milligram of sodium
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- In a separate medium-sized pot, heat the olive oil over medium-low heat. Add the onions, garlic and thyme and sauté for 3-5 minutes until onions are translucent and fragrant.
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