-
30
minPrep Time -
45
minCook Time -
75
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Indulge in the rustic and earthy flavors of the forest with our Foraged Mushroom Risotto. Crafted for those with a penchant for vegan delicacies, this recipe marries the richness of freshly foraged mushrooms with the creamy texture of Arborio rice. Each bite is a testament to the bounty of nature, carefully simmered to perfection with a blend of aromatic herbs and vegetable stock, ensuring a mouthwatering umami experience. Designed with both the novice and seasoned chef in mind, this risotto pays homage to traditional Italian cooking while embracing a plant-based ethos. Ideal for a cozy dinner or special vegan occasion, it’s a dish that not only warms the heart but also respects the earth.
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup foraged mushrooms, cleaned and sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast (optional for a cheesy flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Steps:
- Heat the olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until soft and translucent.
- Stir in the rice to toast slightly for about 2 minutes, ensuring each grain is coated with oil.
- If using, pour in the white wine and stir until the liquid is absorbed.
- Gradually add the vegetable broth, one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
- Add the sliced mushrooms with the second addition of broth. Continue to simmer and stir the rice.
- Serve hot garnished with fresh parsley.
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Dairy-Free, Dinner, Italian, Savory, Umami | No Comments » on Foraged Mushroom Risotto