Creamy Vegan Risotto with Balsamic Mushrooms
Published Feb 29, 2020
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A winning side dish must be warm and comforting! This Creamy Vegan Risotto with Balsamic Mushrooms Recipe is the perfect dairy-free and vegan side dish that provides just that.
Creamy Vegan Risotto with Balsamic Mushrooms
Ingredients
For the risotto:
- 1 large white onion
- 3 cloves garlic
- 2 tablespoons coconut oil (or dairy-free butter)
- Pinch of kosher or fine sea salt
- 1½ cups arborio rice
- 5 cups gluten-free vegetable broth
- ½ cup nutritional yeast
- ⅓ cup parsley, chopped
For the balsamic mushrooms:
- 16 ounces cremini mushrooms, sliced
- 2 tablespoons coconut oil (or dairy-free butter)
- Pinch of kosher or fine sea salt
- 1 tablespoon balsamic vinegar
Instructions
- Dice onion and garlic and add to large pot with coconut oil and salt. Bring to medium heat and cook, stirring often, until onion turns translucent, about 10 minutes.
- Pour in arborio rice and toast until grains become lightly perfumed, 2-3 minutes. Pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is the desired texture (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
- While the risotto is cooking, cook the balsamic mushrooms. Add sliced mushrooms to a skillet with coconut oil and salt. Bring to medium heat. Cook mushrooms for about 10 minutes, then reduce heat to low and add balsamic vinegar. Cook for another 2-3 minutes.
- Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.
Nutrition
Calories: 312kcalCarbohydrates: 49gProtein: 7gFat: 9gSaturated Fat: 8gSodium: 791mgPotassium: 501mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 6.3mgCalcium: 25mgIron: 2.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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