Vegan Creamy and cheesy risotto with mushrooms
Risotto Bliss: Indulge in this creamy and cheesy risotto topped with delicious mushrooms. This plant-based goodness comes together in approx. 45 minutes and is a flavorful family pleaser as an easy to make weeknight dinner.
🍽 Serves 4-5 🕘 45 minutes Difficulty: Beginner
Ingredients:
1 cauliflower
2 carrots
5 small or 3 medium potatoes
½ cup of nutritional yeast
5-6 garlic cloves, minced
4 cups of vegetable stock
1 ¾ cups of risotto rice
Topping:
8-9 white button mushrooms
Garnish: fresh parsley
Instructions:
Boil salty water in a large pot, enough water to cook the vegetables. Prepare the ingredients. Peel the potatoes, and carrots and roughly cut them into smaller pieces. Divide cauliflower into florets and pieces of stems. Mince the garlic.
Place the vegetables in boiling water and cook for 10 minutes or until soft inside – pinch with a fork to check.
In a large pot, warm a little bit of olive oil to medium. Add rice, garlic and a big pinch of salt. Toast the rice over medium-low heat for a few minutes.
Once the vegetables are ready, drain them.
In a food processor/blender pour vegetable stock, add cooked vegetables, nutritional yeast, and salt to taste (1/2 – 1 tsp), Blend until smooth and creamy.
Pour the sauce into the rice. Place the lid on and bring to a boil. Simmer over medium heat for 15-20 minutes or until the rice is soft.
In the meantime, in a large pan, drizzle olive oil and warm to medium heat. Add mushrooms and sauté for approx. 5-7 minutes. Stir only occasionally. Add salt and sauté for 2-3 more minutes. Remove from the heat.
Serve the risotto topped with sautéed mushrooms and fresh parsley.
Enjoy!
