/gheeː peaː teaː/
Servings: 4 | 40 minutes | 510 kcal
Risotto is a traditional Italian dish that typically uses Arborio, Carnaroli, or Vialone Nano rice. It is often cooked with butter and Parmesan cheese, but this vegan version uses vegan cream and nutritional yeast for a plant-based alternative.
On a trip to Italy, I was inspired by the rich and creamy risottos I tasted in local restaurants. Determined to create a vegan version, I experimented with various plant-based ingredients until I found the perfect combination for this indulgent yet healthy dish.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cups sliced mushrooms
- 1 cup risotto rice (Arborio, Carnaroli, or Vialone Nano)
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 cup unsweetened vegan cream
- 1 teaspoon nutritional yeast
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
- Stir in the rice and cook for 2 minutes, continually stirring to ensure the rice doesn't stick to the pot.
- Pour in the white wine, and allow the rice to absorb it fully, stirring occasionally.
- Gradually add the vegetable broth, one cup at a time, waiting until the liquid has almost completely absorbed before adding more. This process should take about 20 minutes.
- Once all the vegetable broth is absorbed, stir in the vegan cream and nutritional yeast. Taste and adjust the seasoning with salt and pepper.
- Serve the risotto hot, garnished with chopped parsley.