Creamy Vegan Mushroom Risotto

By November 4, 2015Food, Main Dishes, Recipes

The key to good risotto is patience and a strong arm. Creamy Vegan Mushroom Risotto | SPIRITPLATEYou must keep stirring, gently coaxing the starches from the rice as it absorbs the hot broth.
Creamy Vegan Mushroom Risotto | SPIRITPLATEIt definitely takes some work, but boy is it worth it. This is definitely a different take from my Roasted Butternut Squash Risotto, but the method is the same. Serve hot with vegan parmesan or some red pepper flakes for a spiced edge.Creamy Vegan Mushroom Risotto | SPIRITPLATE

Creamy Vegan Mushroom Risotto
Serves 8
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
272 calories
37 g
15 g
10 g
5 g
4 g
381 g
887 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
381g
Servings
8
Amount Per Serving
Calories 272
Calories from Fat 89
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 887mg
37%
Total Carbohydrates 37g
12%
Dietary Fiber 2g
6%
Sugars 3g
Protein 5g
Vitamin A
4%
Vitamin C
33%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 cups vegetable broth*
  2. 1/2 -ounce dried shittake mushrooms
  3. 1/4 cup Earth Balance butter
  4. 2 tablespoons olive oil
  5. 2 cups finely chopped onions
  6. 2 sprigs rosemary
  7. 2 sprigs sage
  8. 10 ounces baby portobello mushrooms, finely chopped
  9. 2 garlic cloves, minced
  10. 1 1/2 cups Arborio or Carnaroli rice**
  11. 2/3 cup dry white wine
  12. 2 tsp nutritional yeast
  13. 1/8 tsp nutmeg
  14. Salt and freshly ground black pepper, optional
Instructions
  1. Bring the broth to a simmer in a heavy medium saucepan. Add the shiitake mushrooms. Keep the broth warm over very low heat.
  2. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions, rosemary, and sage and saute until onions are tender and translucent, about 8 minutes.
  3. Add the mushrooms and garlic. Using a slotted spoon, transfer the shiitake mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Remove the rosemary and sage.
  4. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
  5. Using a ladle, add 1 cup of hot broth from the pot; simmer the rice over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  6. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30-40 minutes (the rice will absorb 6 to 8 cups of broth).
  7. Stir in nutritional yeast and nutmeg. Season with salt and pepper, to taste. Serve immediately.***
Notes
  1. *A quality broth will ensure a quality risotto. You may use low sodium, but if it tastes "off" at the end, it probably just needs a bit of salt to bring out the flavors.
  2. **This is a special type of starchy rice used specifically for risotto. As the broth is added and the rice is agitated by stirring, the starches are released and produce the signature creaminess of risotto. Other rice varieties such as basmati or jasmine will not produce the same results.
  3. ***If serving at a later time, heat up some more broth and add a ladleful to loosen the risotto before serving. A scoop of risotto on a plate should ooze into a round, flat shape as shown in the pictures and should not hold its form when done.
Adapted from Food Network
beta
calories
272
fat
10g
protein
5g
carbs
37g
more
Adapted from Food Network
SPIRITPLATE http://spiritplate.com/

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