If you’ve been searching for a warming recipe for a mid-week delicious dinner, this abundant and creamy risotto with mushrooms and its stunning flavor is what you need!
It’s easy to make, quick, and yummy and full of creaminess for which you don’t need any milk!
The secret to the creaminess is nutritional yeast- you can find it in health food stores or order it online. Even if you don’t use it, the risotto will still be delicious.
This recipe is suitable for various diets, including vegetarian, vegan, dairy-free, gluten-free, soy-free, and nut-free.
The mushroom and risotto rice are a wonderful combo and the ideal savory entrée.
Savory and packed with the amazing mushroom flavor, it’s a meal you shouldn’t be missing out on!
Come on; let’s check out the recipe together…
Mushroom Risotto Recipe
Approximate preparation time: 45 minutes
You’ll need the following ingredients:
A tbsp of olive oil
1 shallot or a ½ white onion, diced
3 cloves of garlic, minced
100 grams of button mushrooms, sliced thinly
100 grams of risotto rice
500 ml of veggie stock
½ tbsp of white wine vinegar (optional)
4 tbsp of nutritional yeast (optional)
A handful of Fresh parsley
Warm up the oil in a sauté pan on the stove and add the garlic and onion. Cook them on medium heat until softened.
Then, add the mushrooms and cook for a minute before you add the rice and the stock and the vinegar.
Bring the mixture to boil and then lower the heat. Simmer for 30 minutes or until there’s no liquid and the rice is well-cooked.
If needed, add more hot water.
Add the yeast once it’s cooked and add the parsley. Season with salt and pepper and serve while warm.
Before heading out, don’t forget to share your thoughts about this recipe in the comment section. Tell us how you liked it if you tried it or tell us if you plan to prepare it!