Vegan Risotto
Try the delicious and a savory vegan risotto, that is alcohol-free. This delicious side dish features Arborio rice and shallots. It uses vegan butter, nutritional yeast, and warm vegetable broth to produce creamy perfection without the use of wine. With each flavorful bite, this Risotto redefines plant-based indulgence, making it the perfect dish to serve as an entrée or a side dish. Enjoy an improved gourmet experience with this vegan take on a traditional favorite.
Ingredients
- 1 cup Arborio rice
- 3 shallots, finely sliced and chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth, kept warm (choose gluten-free brand or make your own)
- 1/3 cup nutritional yeast
- 1 tablespoon lemon juice
- 2 tablespoons vegan butter
- 2 tablespoons olive oil
- salt and pepper, to taste
- 1/2 teaspoon thyme (optional)
- fresh parsley, chopped (for garnish)
Instructions
- In a large pan, heat the olive oil over medium heat. Add the chopped shallots and sauté for a minute or two.
- Add the minced garlic and thyme to the pan and stir for a minute.
- Stir in the Arborio rice. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted and translucent at the edges.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente texture.
- Stir in the nutritional yeast and vegan butter. Season with salt and pepper to taste.
- Once the risotto reaches the desired consistency, remove it from the heat.
- Garnish with chopped fresh parsley, herbs, and an extra drizzle of olive oil if desired. Serve immediately and enjoy your delicious Vegan Mushroom Risotto