Creamy Vegan Mushroom Risotto

Enjoy the comforting and creamy flavors of this mushroom risotto that is vegan. The velvety texture made by the rich coconut cream and nutritional yeast goes well with the earthy taste of the mushrooms. This dish is filling and tasty, and both vegans and non-vegans will love it.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced such as cremini or shiitake
• 1/2 cup white wine optional
• 1/2 cup nutritional yeast
• 1/2 cup coconut cream
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions:

Put the vegetable broth in a saucepan and heat it over low heat

Keep it warm

Warm up the olive oil in a big pan over medium-low heat

Put in the minced garlic and diced onion and saut until the onion is soft

Put in the sliced mushrooms and cook them until they give off their water and get soft

Add the Arborio rice and stir it in

Cook for two to three minutes, until it starts to become slightly clear

If you want to use white wine, add it and cook until the rice soaks it up

Add one ladleful of warm vegetable broth to the pan at a time while stirring constantly

Let the rice soak up the liquid before adding more

Do this for another 20 to 25 minutes, or until the rice is creamy and cooked to a al dente level

Add the nutritional yeast and coconut cream to the risotto after its done cooking

Add pepper and salt to taste

Add chopped fresh parsley on top of the hot, creamy mushroom risotto when you serve it

Have fun