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–+ servings

Creamy Mushroom Risotto

Beverly Verwey
This creamy rice dish has a nice hint of a meaty flavor from the mushrooms.
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Course Dinner, Lunch
Servings 4
Calories 419 kcal

Ingredients
  

  • 2 cups oyster mushrooms or your favorite kind
  • 1/3 cup shallot chopped finely
  • 1/4 cup low-sodium vegetable broth
  • 2/3 cup dry white wine or cooking white wine
  • 1 3/4 cup Arborio rice (risotto)
  • 6 cups low-sodium broth
  • 1/3 cup vegan parmesan grated or shredded
  • salt optional
  • 2 tbsp parsley chopped

Instructions
 

  • Sauté the mushrooms and shallots in vegetable broth in medium-high heat for 5 minutes.
  • Add wine and simmer until reduced by half.
  • Add the rice and sauté until rice starts to become golden, about 3 minutes.
  • Slowly add broth, 1/4 of a cup at a time. Stir continually until the liquid is absorbed. Continue until all the liquid is used up and the rice mixture is creamy. This may take a while but continue stirring.
  • Add the vegan parmesan and mix well. Add the parsley and salt if using.
  • Serve immediately.

Nutrition

Calories: 419kcalCarbohydrates: 82gProtein: 7.8gFat: 2gSodium: 120.3mg
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