Oil-Free Mushroom Risotto

Saucepan(s), Wooden spoon/spatula

10 minutes

30 minutes

Italian

Mushroom Risotto, Vegan, Gluten-Free, Oil-Free, 30 Minutes

Main Course

Sautéing/Simmering

Vegan & Gluten Free

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1 cup Arborio rice

2 cups vegetable broth

1/2 cup white wine (optional)

1 onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced or chopped

2 tablespoons nutritional yeast flakes (optional)

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Heat the vegetable broth in a medium saucepan over medium heat until it comes to a simmer. Reduce the heat to low and keep warm.

In a separate large saucepan over medium heat, sauté the onion and garlic in a few tablespoons of water until softened. Add the mushrooms and cook for another 5 minutes or until softened.

Add the Arborio rice to the pan with the mushrooms and stir to combine. Pour in the white wine (if using) and cook for another minute or two until most of the liquid has been absorbed.

Begin adding the warm vegetable broth one ladleful at a time, stirring constantly until each ladleful has been absorbed before adding more liquid. Continue this process for about 20 minutes or until all of the liquid has been absorbed and the rice is cooked through but still slightly al dente.

Remove from heat and stir in nutritional yeast flakes (if using), parsley, salt and pepper to taste. Serve immediately while hot!

Calories – 350 kcal; Protein – 8g; Fat – 4g; Carbohydrates – 65g; Fiber – 5g; Sodium – 400mg

This oil-free Mushroom Risotto is an easy vegan meal that can be prepared in just 30 minutes! It’s made with Arborio rice cooked in vegetable broth with mushrooms, onion, garlic, parsley and nutritional yeast flakes for added flavor! Enjoy this delicious Italian dish as is or serve it with your favorite sides!

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Gelato, the Italian version of ice cream, is also a popular dessert.