Delectable Vegan Mushroom Risotto with Roasted Vegetables

Allergens

N/A

Ingredients

• 1 1/2 cups Arborio rice
• 1 cup sliced cremini mushrooms
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1/4 cup white wine
• 3 1/2 cups vegetable broth, warmed
• 1/4 cup nutritional yeast
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 2 cups spinach, chopped
• Olive oil

Instructions

1. Preheat oven to 400°F (205°C). Toss cherry tomatoes, zucchini, and red bell pepper in olive oil, salt, and pepper. Spread vegetables on a baking sheet and roast for 20 25 minutes or until tender.
2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté onion and garlic until translucent. Add mushrooms and cook until they release their moisture and begin to brown.
3. Stir in Arborio rice, coating it with the oil and vegetable mixture. Pour in white wine and cook until absorbed.
4. Gradually add warmed vegetable broth to the rice, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 20 25 minutes.
5. Once the rice is cooked al dente, remove from heat. Stir in nutritional yeast, parsley, lemon juice, salt, and pepper to taste.
6. To serve, spoon risotto onto plates, top with roasted vegetables, and garnish with additional fresh parsley.

Chef’s Insight

Use fresh vegetables for the best flavor and texture when roasting. - The key to a creamy risotto is adding the broth slowly and stirring continuously.

Notes

This recipe is perfect for a vegan dinner party or as a main dish during the week.