Classic mushroom risotto, but vegan. I stuck with mostly traditional Italian ingredients.
I was really focused on making sure this had the same depth of flavor that is found in typical risotto made with chicken stock and Parmesan cheese.
I don't, however, believe risotto needs to be fussy. It needn't be constantly stirred or tended. Just make sure to stir it often to release those starches.
The original concept was without tomatoes, but unpon tasting the partially cooked dish, it was obvious that some acid was required. The tomatoes also add a pop of texture.
Vegan Mushroom Risotto Recipe
1 cup arborio rice
1 pint baby bella mushrooms, sliced
1 pint grape or cherry tomatoes, halved
1 can garbanzo bean liquid
1/2 cup white onion, diced
3 cloves garlic, thinly sliced
1/2 cup white wine
1/4 cup olive oil
water as needed
3 tsps salt
2 tsps black pepper
2 tsps thyme
2 tsps nutritional yeast
1 tsp crushed pepper flakes
1/2 bunch fresh parsley, stems discarded
Cook the mushrooms and onions in 2 tbsls of the olive oil and 1 tsps of the salt. When mushrooms are softened add 1/3 of the wine. Allow to cook down until mostly dried up. Add rice, 1 tbl oil. Toast the rice for several minutes. Stirring often. Deglaze with another third of the wine. Also add the garlic, garbanzo can liquid. Simmer until mostly dry.
Add 1 cup water, remaining salt, thyme, pepper flakes, black pepper. Simmer again until mostly absorbed.
Add remaining wine, oil., another cup of water, tomatoes, yeast, parsley.. Stir thoroughly. Simmer until liquid has become a thin sauce. Taste to test doneness on rice. It should be tender by now. Add more water if needed and simmer longer if required to finish rice.
Allow risotto to rest a few minutes to thicken the sauce.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here