If you're on the hunt for a delicious, comforting dish that also happens to be vegan, this Creamy Vegan Mushroom Risotto is just the ticket. It's rich, satisfying, and packed with earthy flavors. Perfect for a cozy night in or a special dinner with loved ones.
Arborio rice is the star of this dish, known for its ability to absorb liquid and create that classic creamy texture. Mixed mushrooms like cremini, shiitake, and oyster provide a deep, savory flavor that's essential for that umami kick. Onion and garlic form the flavorful base, while vegetable broth adds depth to the dish as it slowly absorbs into the rice. Olive oil is your go-to for sautéing and enriching the dish. For creaminess without dairy, cashew cream works wonders, balanced by the cheesy flavor of nutritional yeast. Finally, fresh thyme adds a touch of herbal freshness.
This risotto pairs beautifully with a simple arugula salad dressed in lemon and olive oil. For a heartier meal, serve alongside grilled vegetables or a vegan protein like tempeh.
Start by heating the olive oil in a large pan over medium heat. Add the onions and cook them until they're translucent, which should take about 3–4 minutes. This step is crucial for building the flavor foundation.
Next, stir in the garlic and let it cook until it's fragrant — keep an eye on it as it can turn bitter if overcooked. This should only take about a minute.
Add your mixed mushrooms to the pan, along with the fresh thyme. Cook until the mushrooms are soft and browned, releasing their delicious juices, usually around 5–7 minutes.
Now, stir in the Arborio rice. Let it cook for about 2 minutes, making sure each grain is thoroughly coated in the oil and flavors. This step helps the rice toast slightly, adding depth to the finished dish.
Begin to add the vegetable broth one cup at a time. Stir continuously, and allow each cup of broth to be absorbed before adding the next. This process should take around 20–25 minutes and is key to achieving that creamy consistency.
Once the rice is al dente and the mixture is creamy, stir in the cashew cream and nutritional yeast. Season with salt and black pepper to taste, adjusting as needed.
Your risotto is ready to serve — hot, creamy, and utterly satisfying.
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