Creamy Vegan Mushroom Risotto with Roasted Vegetables

Allergens

None (Vegan, Dairy-Free)

Ingredients

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup white wine
• 8 oz cremini mushrooms, sliced
• 1 small red bell pepper, diced
• 1 small zucchini, sliced
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the vegetable broth in a saucepan over medium heat, then reduce the heat to low and keep it warm.
2. In another pan, heat 1 tablespoon of olive oil over medium heat, add the mushrooms and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add another tablespoon of olive oil to the same pan, then sauté the red bell pepper and zucchini for 5 7 minutes or until tender. Remove from heat and set aside.
4. In a separate saucepan, heat the remaining olive oil over medium heat. Once hot, add the Arborio rice and stir continuously to coat the grains with oil. Cook for 1 2 minutes until slightly translucent.
5. Pour in the white wine and cook until absorbed, then start adding the warm vegetable broth, one ladle at a time, allowing it to be fully absorbed between each addition. Repeat this process until all the broth has been added and the rice is creamy and cooked through.
6. Stir in the nutritional yeast for a rich, cheesy flavor. Add salt and black pepper to taste.
7. Gently fold in the cooked mushrooms, followed by the roasted vegetables. Adjust seasoning if necessary.
8. Serve immediately, garnished with fresh parsley.

Chef’s Insight

To achieve a truly creamy risotto without using dairy products, use a quality vegetable broth and be patient with the stirring process to ensure proper absorption of liquid.

Notes

You can add more vegetables or other ingredients to suit your personal preferences.