Creamy Mushroom Risotto
This creamy vegan mushroom risotto is a dairy-free, gluten-free dish featuring plant-based protein from chickpeas. It's a flavorful and easy weeknight dinner recipe, perfect for mushroom lovers. Enjoy this comforting meal in about 35 minutes.
Instructions
- 1
Heat coconut oil (1 tbsp) in a skillet/frying pan. Sauté onion (0.5 medium) and clove garlic (1 large) for a few minutes over medium heat.
- 2
Add risotto rice (0.5 cup) and stir for about minute (1) until opaque. Pour in white wine (0.25 cup), stirring constantly until absorbed.
- 3
Add vegetable broth (0.5 cup), cooking on low heat until absorbed. Stir frequently, adding remaining vegetable broth (0.75 cup) (0.25 cup at a time) until risotto is al dente and creamy (about minutes (15)).
- 4
In a separate skillet, heat remaining coconut oil (1 tbsp). Sauté remaining onion (0.5 medium) and clove garlic (1 large) for a few minutes over medium heat.
- 5
Add mushrooms (3 cups) and chickpeas (1 cup), sautéing for [3-5 minutes]. Stir in balsamic vinegar (1 tbsp), soy sauce (1 tbsp), and coconut milk (0.5 cup). Simmer for about minutes (5), stirring occasionally. Season with [black pepper], [red pepper flakes], [sea salt], and [fresh parsley] to taste.
- 6
Combine the mushroom/chickpea mixture with the cooked risotto rice. Stir in [nutritional yeast] and serve immediately. Refer to recipe notes for tips.
Nutrition Facts
Per portion