Description
A comforting and creamy dairy-free mushroom risotto that is perfect for family gatherings or cozy nights at home.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 cups mushrooms, sliced (e.g., cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, for garnish
- Nutritional yeast (optional, for cheesy flavor)
Instructions
- Heat the broth by warming vegetable broth in a saucepan over low heat until it gently simmers.
- Sauté onions and garlic in olive oil over medium heat, cooking until soft and fragrant, about 2-3 minutes.
- Cook the mushrooms until browned and tender, around 4-5 minutes, stirring occasionally.
- Add the Arborio rice, cooking for 1-2 minutes until slightly translucent.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until absorbed, about 18-20 minutes.
- Stir in almond milk, seasoning with salt, pepper, and nutritional yeast if desired.
- Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, consider using low-sodium vegetable broth or different mushrooms. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 108g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
