Creamy Vegan Mushroom Risotto

Sauté mushrooms in olive oil over medium-high heat for about 5 minutes until browned.

Add ground thyme and a pinch of salt to the mushrooms, then set them aside.

In the same pot, add more extra virgin olive oil and sauté finely chopped onion until softened.

Add rinsed carnaroli rice to the pot and toast until the rice turns white.

Pour in dry white wine and let it reduce until the alcohol smell dissipates.

Add enough vegetable broth to cover the rice, stirring occasionally.

Continue adding vegetable broth slowly until it's all used, cooking for 30 to 45 minutes until the rice is soft but slightly al dente.

Add the last bit of vegetable broth, salt, and optional nutritional yeast.

Stir in the sautéed mushrooms and let the mixture cook down until the broth reduces.

Add vegan butter and stir until melted, then serve immediately.

Equipment Needed

Spice Level:

Dietary