It takes a little bit of time, but this risotto is SO worth the effort! Serve it as a side or as a main dish anytime.
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- 6 C vegetable broth
- 3 Tbsp olive oil
- 2 C mushrooms (crimini) (sliced)
- 1 C mushrooms (shitake) (sliced)
- 3 green onions (sliced)
- 2/3 C yellow onions (diced)
- 3 garlic cloves (minced)
- 2 Tbsp basil leaves (fresh) (chopped)
- 2 C rice (arborio) (uncooked)
- 1/2 C wine (white) (dry)
- 1 tsp black pepper
- 1 tsp thyme (dried)
- 1/2 tsp salt
- 1/4 C buttery spread
- 2/3 C Parmesan cheese (non-dairy grated)
In a medium pan, warm the broth over low heat.
In a large pan, saute the mushrooms in two-thirds of the oil oil over medium heat until soft; set aside the mushrooms with the liquid.
Add the remaining olive oil to the pan and saute the green onions, yellow onions, garlic, and basil for 2 minutes; add the rice and stir for approximately 5 minutes until the rice is lightly browned / golden.
Add the wine and spices to the rice mixture, stirring until the wine is absorbed.
Add 1/2 cup of the vegetable broth to the rice mixture, stirring constantly until the broth is absorbed. Repeat adding 1/2 cup of the broth at a time.
Remove from the heat; stir in the mushrooms (including the liquid), buttery spread, additional green onions, and cheese.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC