Creamy vegan mushroom risotto is easy to make. It's rich and luscious like the original, but with no animal-based ingredients. The mushroom risotto recipe calls for simple vegetable stock and olive oil.
Course Main Course
Keyword Vegan Mushroom Risotto
Prep Time 15minutes
Cook Time 35minutes
Total Time 1hour
Large Saute Pan
Large Cutting Board
2clovesgarlic, minced, divided
2teaspoonspicked thyme, divided
1/2cupolive oil, divided
2teaspoonsKosher Salt, divided
1tablespoonfinely chopped parsley
1tablespoonfinely chopped chives
Using a large saute pan on high heat add mushrooms and stir using a wooden spoon for 1 minute.
Next add olive oil, garlic, salt, pepper, thyme, and continue to stir for another minute.
Shut off heat and transfer mushrooms to a plate. Allow to cool.
Simmer vegetable stock for 5 minutes then set aside.
Using a medium size pot on medium heat add remainder olive oil and arborio rice, using a wooden spoon stir constantly for 1 minute.
Add remaining garlic, thyme, salt, and black pepper. Stir for 1 minute.
Slowly add vegetable stock one ladle at a time and continue to stir until vegetable stock is reduced by half in the pot.
Add another ladle of stock, reduce by half in pot. Repeat until all vegetable stock is used.
Fold in chopped mushrooms to risotto and remove from heat.
Allow to rest for 1 minute then fold in parsley and chives.