Creamy Vegan Mushroom Risotto

55 min · Medium · Serves 2

460 kcal per serving · 12g protein

Luxuriously creamy risotto made with mixed wild mushrooms and nutritional yeast. No dairy needed.

Ingredients

• 200 g Arborio rice
• 240 g Mixed wild mushrooms
• 800 ml Vegetable stock
• 100 ml Dry white wine
• 3 tbsp Nutritional yeast
• Shallot × 2
• 4 sprigs Fresh thyme
• 2 tbsp Olive oil
• 2 g Black pepper
• 4 g Salt

Method

1. Heat the olive oil

   

   Heat the olive oil in a large frying pan over high heat.

2. Add the mushrooms and thyme

   

   Add the mushrooms and thyme and fry, stirring now and then, until golden and all their moisture has evaporated. Set aside.

3. Set a heavy-bottomed pot

   Set a heavy-bottomed pot over medium heat.

4. Cook the diced shallot

   Cook the diced shallot, stirring, until soft and see-through.

5. Add the arborio rice

   

   Add the arborio rice and toast it for 2 minutes, stirring, until the edges of the grains look glassy.

6. Warm the stock

   Warm the stock in a small saucepan and keep it over low heat.

7. Pour the white wine

   Pour the white wine into the rice pot and stir until it is absorbed.

8. Add stock ladle by ladle

   

   Then begin adding the warm stock one ladle at a time, stirring frequently and waiting until each ladle is mostly soaked in before adding the next.

9. Check for doneness

   

   After 18-20 minutes the rice should be creamy with a slight bite.

10. Stir in nutritional yeast

    Stir in nutritional yeast and sautéed mushrooms. Season to taste.

11. Serve

    

    Plate immediately — risotto waits for no one. Finish with cracked black pepper, a drizzle of good olive oil, and extra thyme.