Italian food has its charm, for its delicacy, its aromas, and definitely its flavors. Mushroom risotto is one of the most popular, Italian dishes. Our vegan version offers us a cholesterol-free, low-fat, and healthier main.
You may wonder how do I make risotto without the traditional ingredients? It is super simple and at the same time healthier than the traditional one, which is full of calories and saturated fats. For this recipe, you just have to substitute butter for oil or vegan margarine, and Parmesan cheese for some vegan cheese or nutritional yeast.
The best thing is that you can substitute mushrooms for any other vegetable and become an expert in risottos with less effort than you think. And it's gluten-free!
- 3 tbsp of extra virgin olive oil
- 4 mushrooms
- 1/2 onion
- 1/2 ounce of celery
- 8 ounce of arborio or short-grain rice
- 1/4 cup of white wine
- 4 cups of vegetable broth
- 1/2 cup of nutritional yeast
- Salt and black pepper to taste
- Chop the onion and celery. Sauté over medium-high heat in a frying pan with a little oil and a pinch of salt and pepper until golden brown. Then add the finely chopped mushrooms.
- After a couple of minutes, add the rice and mix it with the rest of the ingredients. Add the wine and cook until it is reduced.
- Then, gradually add the vegetable broth, and mix periodically so that the rice releases the starch. Cook until the rice is al dente, about 20-25 minutes. Add more broth if the dish becomes too dry.
- Remove from the heat and add another tablespoon of oil and nutritional yeast, stir and let stand covered for at least a couple of minutes.
Enjoy with some fresh basil leaves or a side salad.
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