CookPal AI
Vegan Mushroom Risotto

Vegan Mushroom Risotto

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Base

    • 6 cups vegetable stock
    • 2 cups Arborio rice
    • 1 cup dry white wine

  • Vegetables

    • 🍄 2 (8 ounce) packages baby bella mushrooms, chopped
    • 🧅 1 medium onion, diced
    • 1 celery stalk, diced

  • Seasonings

    • 3 cloves garlic, minced
    • 1 ½ teaspoons dried thyme
    • 🧂 ½ teaspoon salt, or to taste
    • ½ teaspoon freshly cracked black pepper, or to taste

  • Oil

    • 4 tablespoons olive oil, divided

STEPS

1

Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.

2

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.

3

Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

4

Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

NUTRIENTS

Per 1 serving

🔥

670

Calories

  • 13
    Protein
  • 111
    Carbs
  • 15
    Fats

💡 Use high-quality vegetable stock for better flavor.For extra cheesy flavor, add nutritional yeast or plant-based cheese on top.Serve immediately for best texture and creaminess.