Mushrooms are definitely an acquired taste. Honestly, I didn’t like them very much until after I became a vegan. Once vegan, mushrooms became my main meat substitute. I tried them in so many different meals, burgers, lasagnas, soups, enchiladas, tacos, and so much more. One of my early vegan favorites was stuffing portobellos with navy beans and spinach, topping with nutritional yeast and bread crumbs.
I never would have found my deep appreciation for mushrooms if I had not tried cooking/eating them so many different ways.
This recipe can be made in under 30- Minutes, using 1-pot, and only 8 ingredients! Already sounds pretty amazing, right? Well, keep reading…
This Creamy Mushroom Risotto is;
Delicious as a meal or side dish.
I hope you LOVE this recipe!!
2 Tablespoons Vegan Butter or Olive Oil
2 Cloves Garlic, minced
1/3 Cup Yellow or White Onion, chopped
2 Cups Crimini Mushrooms, chopped (aka Baby Bella Mushrooms)
1 Cup Arborio Rice
2 Tablespoons Nutritional Yeast
2 Cups Vegetable Broth (HERE is my favorite vegan broth)
1 Cup Water
*Optional* Salt and Pepper to Taste
Heat a 2-quart saucepan over medium- high heat. Once heated add in vegan butter, garlic, onion, and mushrooms, sauté until onions are translucent, about 3 minutes. Add in rice, cook 1 minute, stirring constantly.
Stir in nutritional yeast and vegetable broth. Reduce heat to medium. Bring to a simmer. Simmer until liquid is absorbed, about 10-12 minutes, stirring occasionally. Add in water and simmer 8 minutes, or until liquid is absorbed, stirring occasionally.
Remove from heat. Cover and let sit 10 minutes before serving.
Garnish with Parsley (fresh or dried), nutritional yeast, or salt and pepper, if desired.
Serves: 4 Prep Time: 8-10 minutes Cook Time: 25-30 Minutes