Description
This creamy and velvety vegan risotto is simple to make and packed with rich cheesy flavor! You won’t believe this risotto is dairy free!
Ingredients
Scale
- 1 quart vegetable broth
- 3 6.5 ounce cans Edward & Sons cremini mushroom slices (see notes for fresh mushrooms)
- 3 cloves garlic, minced
- 3 tbsp salted vegan butter
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried Italian seasoning
- 2 cups arborio rice
- 1 cup dry non-alcoholic white wine (or regular vegan dry white wine)
- ⅓ cup heavy coconut cream
- 1 tbsp lemon juice
- 1 cup shredded vegan parmesan
- Fresh thyme, to taste
- Vegan breadcrumbs, for topping
Instructions
- Prep: Measure out all ingredients. Strain the mushrooms and use the liquid to add to the vegetable broth to reach 1 quart.
- Boil the broth: Measure out 1 quart total of vegetable broth and the liquid from the mushroom cans combined. Bring the vegetable broth mixture to a simmer in a medium pot on the stove top. Keep simmering as you start the risotto.
- Saute: In a large pot, heat the vegan butter and garlic together on medium heat until the garlic is lightly browned. Then add in the mushrooms, dried parsley, Italian seasoning, and onion powder. Stir and saute until fragrant and the mushrooms are lightly cooked, about 2-3 minutes. Then add in the rice, and lightly cook until the rice is slightly toasted.
- Cook: Add in the wine, coconut cream, and lemon juice, and stir. Cook on medium-low heat until the liquid is absorbed. Then add in 2 ladles of vegetable broth. Stir until the vegetable broth is absorbed, about 5-6 minutes. Then add 2 more ladles of vegetable broth, and repeat this process until the rice is al dente (about 15-20 minutes). You might have some leftover broth, and that’s okay! Save that for reheating the mushroom risotto.
- Stir: Turn off the stove top heat and add in the vegan parmesan and fresh thyme. Stir until the vegan cheese is melted and combined.
- Serve: Top the mushroom risotto with more mushrooms if desired, and a tablespoon each of breadcrumbs. Serve hot and enjoy! Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
Mushrooms: You can use fresh mushrooms as well! They will take a bit longer to cook, but you’ll need 1 8-ounce container of sliced mushrooms.
Alcohol free: I use a non-alcoholic (dealchoholized) white wine, but you can also use 1/2 cup water with 1 tbsp apple cider vinegar or lemon juice for the tang.
No vegan cheese? Swap in 1/2 cup more of vegan heavy cream or vegan coconut cream.
No vegan butter? Swap in 3 tbsp olive oil or cooking oil.