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How to Make Vegan Risotto

How to make vegan risotto that's just as flavorful as any non-vegan risotto! Vegan risotto is easy to make and comes together in around 30 minutes. Perfect for a quick yet decadent meal.

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

10

minutes

Cook:

25

minutes

TOtal:

35

minutes

Ingredients

  • 6 Cups Vegetable Broth
  • 2 Shallots, sliced
  • 4 Cloves Garlic, minced
  • 1/2 Cup Dry White Wine - like pinot grigio or sauvignon blanc
  • 1 1/2 Cups Arborio Rice
  • 2 Pounds Cremini Mushrooms
  • 1 Tablespoon Thyme
  • Salt and Pepper, to taste

Instructions

  1. Heat the vegetable broth on low. Keep warm throughout the process.
  2. Add 1 tablespoon vegetable broth to skillet, and stir in the shallots. Cook 1 minute. Add the garlic. Cook 30 seconds. Add rice, stirring to coat, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  3. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. In a separate pan cook the mushrooms and thyme. Sauté using a bit of the vegetable broth mixture for about 5 minutes, until the mushrooms are soft.
  5. Remove the rice from heat, and stir in mushrooms. Taste and season with salt and pepper.
  6. Spoon into bowls, top with additional sage, and enjoy.