I am obessed with this recipe. So are my friends, boyfriend, and anyone else I've made it for. I even brought this risotto as a Thanksgiving side dish :) I originally found a vegan recipe for risotto on pinterest but overtime I have modified it slightly. At first glance it seems a little overwhelming with the two pots and constant stirring but once you get the hang of it, it's super easy. I now make this on a weekly basis. It serves well with salmon and veggies or enjoy completely on it's own!
VEGAN RISOTTO INGREDIENTS:
6 cups vegetable broth (whole box if using normal size)
2-3 tablespoons vegan butter (I usually do two large spoonfuls)
1/2 medium yellow onion, finely minced
4 cloves garlic, minced (feel free to add more if you're a garlic lover)
2 cups dry arborio rice
3/4 cup dry white wine (I use Sauvignon Blanc and usually enjoy a glass while cooking)
1 cup vegan parmesan ( I get mine at publix, shredded)
Salt & Pepper to taste
Half pack of white mushrooms sliced
DIRECTIONS
In a medium pot add all the vegetable broth. Bring to a boil & reduce heat to simmer.
In a medium size skillet (something a little deep) over medium heat add butter. When melted, add onion. Stir this around for about a minute or two but do not let it burn, then add your garlic. Stir this around for another minunute or two and again- do not let it burn or stick! I always turn the heat up and down as necessary.
Add the rice! Add the rice about 1-2 minutes after adding garlic. Lightly toast the rice and stir around constantly so it does not stick. Do this for 2 more minutes.
Next, Add wine stirring until all wine is absorbed into the rice, about 2 minutes.
Once the wine is abosorbed, Ladle some of the warm broth into the rice mixture (usually I start with 2 ladels full). Cook, stirring frequently, until all broth is absorbed. Repeat this step until there is only about a cup of broth left in the small pot and pause (see next step) Make sure nothing burns or sticks to the bottom of the rice pan;. Repeat this step until the rice cooked but still soft and almost chewy. This usually takes around 30 minutes total.
Turn the rice to low, let simmer. Add the sliced mushrooms to the vegetable broth that is left and turn heat to medium. Let the mushrooms cook for about 5 minutes and then pour the mushrooms/broth mixture into the rice skillet.
Sprinkle vegan parmesean cheese over the top of the rice. Let it melt slightly and stir so the cheese is evenly coated throughout the mixurre. (I usually do a handful of cheese)
When the rice is cooked (about 5 minutes after adding mushrooms), turn off the heat. If you want it to be creamier you can add more broth if you have it or a splash of almond milk.
Top with more cheese if desired and enjoy!
ALTERNATE WAY TO COOK MUSHROOMS: I've also made this dish a slightly different way when it comes to the mushrooms. I grab a small skillet, add a little butter, minced garlic and dales seasoning. I lightly brown the mushrooms and then just add them as a "Topping" to the risotto after it is finished. Therefore using the broth as normal for the original recipe without soaking mushrooms.
NOTES: It is very important that you do let the the ingredients burn, stick or cook too quickly. Do the steps slowly and be mindful of your stirring. You don't want to let any of it stick in one place for too long. You can always adjust the heat to a lower temp for a more slow cook process. If you have any questions, I would LOVE to help you sis. Just send me a DM on Instagram @taystanford
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