Vegan Mushroom Risotto
recipe

A delicious vegan mushroom risotto bringing the flavors of autumn to your table. Perfect for fall meals, it showcases the bounty of the forest.
Preparation time: 40 minutes
Serving size: 4 servings

Ingredients:

- 300 g risotto rice
- 500 g fresh porcini mushrooms (or other mushrooms)
- 1 onion
- 3 garlic cloves
- 1 l vegetable broth
- 1 dl white wine (optional)
- 3 tbsp olive oil
- 1 tbsp fresh thyme or 1 tsp dried
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Peel and finely chop the onion and garlic.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for about 5 minutes until soft.
3. Add the risotto rice and stir until the rice is well-coated with oil. Cook for about 2 minutes.
4. Pour in the white wine and let it evaporate until most of the liquid is absorbed by the rice.
5. Gradually add the vegetable broth, about 100 ml at a time, stirring constantly. Add more broth as the previous amount is absorbed.
6. Meanwhile, chop the porcini mushrooms and sauté them in another pan with olive oil until beautifully browned.
7. When the rice is cooked (about 18-20 minutes), stir in the sautéed mushrooms, thyme, salt, and pepper. Mix well.
8. Let the risotto rest for a few minutes before serving. Garnish with fresh parsley.

Nutritional Information (per serving):

- Energy: 320 kcal
- Protein: 6 g
- Carbohydrates: 60 g
- Fat: 8 g
- Fiber: 3 g

Reviews: 4.16 (215 reviews) ★★★★★ share