Vegan Mushroom Risotto
User Reviews
5.0
6 reviews
Excellent
-
Cook Time
0 mins
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Total Time
30 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Mushroom Risotto
Report
This vegan mushroom risotto with broccoli and green peas is perfect for a comforting weeknight dinner. Creamy, rich, and packed full of umami flavor, this risotto is much easier to make than you think in under 30 minutes! You won't believe this meal is entirely gluten-free.
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Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 cups mushrooms diced
- 2 cups broccoli florets
- 1 ½ cups arborio rice
- 3 ¾ cups vegetable stock
- 1 cup coconut milk
- ⅓ cup vegan cheese grated
- 1 cup green peas
- 2 tbsp vegan butter
- 2 tbsp soy sauce or tamari
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and mushrooms, cooking for 5 minutes until the vegetables soften.
- Add the broccoli and cook for a further 2-3 minutes, until the florets are bright green and tender.
- Add the Arborio/Carnaroli rice and stir it for a couple of minutes to toast. Now, lower the heat to a medium and begin adding the veggie stock in increments of around ½ cup. Stir continuously until most of the liquid is absorbed before adding more and repeating the process until you use up all of the stock. Altogether, this process should take around 15 minutes.
- Stir in the coconut milk, vegan cheese, green peas, butter and soy sauce/tamari. Continue stirring continuously for a further 2 minutes, before serving on warm plates.
Notes
- Tips for success
- Storage instructions
- The typical ratio of ingredients for risotto is 2 ½ cups of liquid for each cup of rice used.
- Don't wash the rice: the key to the creamy texture of risotto is the breakdown in the starches of the rice.
- Don't add too much stock at the same time - stick to around ½ cup at a time.
- Remember to keep stirring to make sure that it doesn't dry out.
- Make sure that the vegetable stock is warm ahead of time.
- Keep this vegan mushroom risotto in the fridge in an airtight container for 3-4 days. Adding extra veggie broth, reheat on the stove while stirring until fully warmed through.
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
81g
(27%)
Protein
13g
(26%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Sodium
1553mg
(65%)
Potassium
724mg
(21%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
1298IU
(26%)
Vitamin C
60mg
(67%)
Calcium
65mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Sodium | 1553mg | 65% |
| Potassium | 724mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1298IU | 26% |
| Vitamin C | 60mg | 67% |
| Calcium | 65mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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