Vegan Pan Fried Mushroom Risotto Recipe

Directions

1. 1

   Prepare the Ingredients

   Start by cleaning and slicing the mushrooms, dicing the onion, and mincing the garlic. Set aside.

2. 2

   Sauté the Aromatics

   In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Then add the minced garlic and sauté for an additional 1 minute, being careful not to burn it.

3. 3

   Cook the Mushrooms

   Add the sliced mushrooms to the pan. Cook for about 5-7 minutes, stirring occasionally until the mushrooms are tender and have released their moisture.

4. 4

   Toast the Rice

   Add the Arborio rice to the pan and stir well to coat the rice with the oil and mix with the mushrooms. Toast the rice for about 2 minutes until it becomes slightly translucent.

5. 5

   Add the Broth Gradually

   Pour in 1 cup of vegetable broth and stir. Allow the rice to absorb the broth fully before adding the next cup. Repeat this process until you have used all 4 cups of broth. Stir frequently to prevent sticking.

6. 6

   Season the Risotto

   Once the rice is creamy and cooked al dente, stir in the nutritional yeast, salt, and black pepper. Adjust seasoning to taste.

7. 7

   Finish with Fresh Herbs

   Remove the risotto from heat and fold in the chopped fresh parsley. Let it sit for a couple of minutes before serving.

8. 8

   Serve

   Spoon the risotto into bowls and garnish with additional parsley if desired. Enjoy your Vegan Pan Fried Mushroom Risotto!