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Vegan Risotto With Mushrooms

An easy vegan dish, this risotto for two is dairy and gluten free and will satisfy your appetite for creamy comfort food.

Course Main Course
Cuisine American
Keyword risotto, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people

Ingredients

  • 1 cup uncooked risotto rice arborio
  • 3 cups vegetable broth low sodium
  • 1/2 cup chopped red onion
  • 1 package baby bella mushrooms sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1/2 cup shredded dairy free cheese
  • 1/2 cup roasted cashews

Instructions

  1. Saute onion in oil and butter for a minute or two.

    saute onions in a copper pot
  2. Add sliced mushrooms and cook until tender, about 3 or 4 minutes.

    baby bella mushrooms risotto
  3. Add rice, stirring for about 3 minutes to slightly toast.

  4. Stir in one cup of broth. Continue cooking and stirring until liquid is absorbed

  5. Stir in remaining broth one cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

  6. When all liquid is absorbed, fluff with fork and plate. Sprinkle vegan cheese shreds over plate and microwave for 60 seconds to melt. If desired, add cashews to the top for crunch.

Recipe Notes

Serve as a main or side dish and add grilled vegetables for extra nutrition, or grilled shrimp or scallops for protein.