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Creamy Mushroom Risotto (Vegan)

This amazing creamy mushroom risotto is the real deal. It's quick, easy and guaranteed to be creamy and delicious every time. Get ready for a super easy weeknight meal that's a bit of a one pot miracle in a bowl.
Course Dinner, Vegan Dinner
Cuisine Italian
Keyword Gluten-free, Risotto, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 2 Shallots or 1 onion Diced
  • 5 cloves Garlic Minced
  • 7 oz Mushrooms Thinly sliced
  • 1 cup Risotto Rice Uncooked
  • 4 cups Vegetable Broth
  • ½ cup White Wine
  • 1 tbsp White Wine Vinegar
  • 8 tbsp Nutritional Yeast
  • 1 bunch Fresh Basil
  • Pinch of salt
  • Pinch of Pepper

Instructions

  • Heat the olive oil in a large pan. Add the shallots and let them cook for 1-2 minutes while stirring. Add in the minced garlic and cook at medium-low heat until the onions are softened.
  • Next, stir in the rinsed and sliced mushrooms and let them cook for a few minutes.
  • Pour in the risotto rice and cover with the vegetable broth, white wine vinegar and the white wine. Bring to a boil before reducing to a simmer. Let it cook for approximately 30 minutes while stirring occasionally.
  • Once all the liquid has been absorbed, add the nutritional yeast and mix until everything is combined. Stir in the fresh basil and season with salt and pepper.
    Serve hot and enjoy!