Creamy Vegan Mushroom Risotto is happiness in a bowl.. it’s made with minimal ingredients and SUPER easy to make. The simplicity of this dish is possibly what makes it so good! It’s packed with flavors, nutrition, and deliciousness in every bite. This is definitely a dish to impress.. non-vegans too!
(adsbygoogle = window.adsbygoogle || []).push({});In a large pot, heat 1 tbsp vegan butter (skip if making oil free) add in the chopped onions and sauté until translucent - 2-3 minutes.
Add in the minced garlic and sauté for an additional 3-4 minutes or until onions are cooked through.
Add in the arborio rice and 1/4 cup of veggie broth - stir to combine and cook on low until the broth has absorbed. Add in another 1/4 cup of broth and stir until broth has absorbed, repeat until rice is al dente. (I used about 1.5-2 cups of broth). You will be left with a creamy, thick consistency.
Add in coconut milk (skip if making fat free) and salt/pepper to taste - stir to combine and set aside.
In a separate pan, add the remaining 1 tbsp vegan butter (skip if making oil free) and mushrooms. Sauté until soft then add balsamic vinegar and tamari. Toss until the mushrooms are completely glazed.
Add mushrooms on top of cooked risotto and garnish with some homemade vegan parmesan or chopped parsley.