Home RecipesMain courses Creamy Mushroom Risotto

Creamy Mushroom Risotto

by Eva Simonova
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If I ever want to impress someone this is my go to recipe! This creamy risotto is definitely the way to go especially if I don’t have the extra time on my hands. It is soo simple even I can’t mess it up plus it doesn’t take too long so I have the time to get ready for the dinner, which is always a struggle when I cook. I try to present the food and there is a noodle or something on my shirt.

This risotto always creates a fancy atmosphere so  I like to save it for special occasions. Sometimes I like to add a splash of dry white wine into the pan right after toasting the rice.  The wine adds lightness and acidity, which balances out the richness of the risotto. But really,  it is just an excuse to open the bottle before dinner and have a glass during the cooking ;).

I was wondering how to create the creamy taste in a vegan risotto and it turned out to be very simple. Just 1 Tbsp. of plant based butter does the trick.

 

Creamy Mushroom Risotto

If I ever want to impress someone this is my go to recipe! This creamy risotto is definitely the way to go especially if I don’t have the extra time… Main courses Creamy Mushroom Risotto European
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 large onion
  • 2 Tbsp. of olive oil
  • 120 g (2/3 cup) of arborio rice
  • 750ml (3 cups) of vegetable broth
  • 1 Tbsp. vegan butter
  • 1 cup of mushrooms
  • 1 cup of fresh spinach
  • 1 Tbsp. vegan butter
  • salt and pepper
  • nutritional yeast

Instructions

  1. Heat 1Tbsp. of olive oil on a large pan
  2. Chop and sauté the anion
  3. Add the arborio rice
  4. After 2 minutes add 1/2 of the vegetable broth, lower to heat and cover the pan with a lid
  5. Let it simmer until the rice absorbs the broth
  6. After appx. 10 minutes add 1/2 of the remaining broth and cover up again until the broth is absorbed
  7. Wash and dry the mushroom and cut into 5 mm thick slices
  8. In separate pan heat  1Tbsp. of olive oil at high temperature
  9. Add the mushrooms but be careful not to add too much at a time, they shouldn’t lay on top of each other. Than resist the temptation and don’t stir. Let them get golden and crispy. Check them carefully and turn when they get golden
  10. Add the remaining broth and mushrooms to the rice until its absorbed, again
  11. Add the spinach, vegan butter, salt and pepper and cook for another 2 minutes
  12. Sprinkle with nutritional yeast and decorate with basil leaves or few smaller spinach leaves
  13. Pour yourself a glass of wine, because you just made fricking Italian creamy risotto!

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