Ingredients
1 1/2 cups arborio rice
1 cup mixed mushrooms (shiitake, cremini, oyster), sliced
1 1/2 cups vegetable broth (plus extra as needed)
1 cup unsweetened plant milk (e.g., oat or almond)
1/4 cup vegan butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme (or 1/2 tsp dried)
1/4 cup nutritional yeast
2 tbsp olive oil
Salt and black pepper to taste
Zest of 1 lemon (optional, for brightness)
Instructions
Heat vegan butter and olive oil in a large pan over medium heat. Sauté mushrooms until browned and tender, 5-7 minutes.
Add shallots and garlic; cook until softened, 2-3 minutes.
Toast arborio rice in the mixture for 2 minutes.
Gradually add warm vegetable broth, 1/2 cup at a time, stirring frequently until absorbed before adding more.
When rice is tender but still al dente, stir in plant milk, nutritional yeast, thyme, salt, and pepper.
Finish with a squeeze of lemon zest (if using). Taste and adjust seasoning.
Notes
Use a variety of mushrooms for complex flavor.
Risotto can be made in advance; reheat with a splash of broth.
Store leftovers in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 35
- Category: Quick Chicken
- Method: Stovetop Cooking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg