Have you tried my Creamy Mushroom Vegan Risotto yet? If you haven’t, you must th…

Have you tried my Creamy Mushroom Vegan Risotto yet?💛🌱 If you haven’t, you must this November! It’s rich, thick and creamy, with garlicky and cheesy flavour. Topped with pan-fried mushrooms cooked in balsamic vinegar brings the umami in this dish. Simple enough to make for a mid-week dinner, yet decadent enough for the weekend too. This is one of the most popular recipes on my site. And it’s absolutely gorgeous! I’ve copied the recipe below,👇 and you can find it on the blog (link in profile). Enjoy this warming risotto to the fullest.😘✌️#twospoons

Creamy Mushroom Vegan Risotto (serves 6)
For the risotto:
1 white onion
3 cloves garlic
2 tbsp coconut oil
pinch sea salt
1 1/2 cup arborio rice
5 cups (1.2 L) vegetable broth
1/2 cup nutritional yeast
1/3 cup parsley , chopped

For the balsamic mushrooms:
450 g (16 oz) cremini mushrooms
2 tbsp coconut oil
pinch sea salt
1 tbsp balsamic vinegar

1. Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
2. Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
3. While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
4. Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.

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