Mushroom Risotto

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Recipe

17 INGREDIENTS • 16 STEPS • 35MINS

Mushroom Risotto

3.8

5 ratings

This is a rich, creamy mushroom risotto made with arborio rice, mixed mushrooms, garlic, vegan parmesan and parsley. This decadent vegan mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t!

Mushroom Risotto

Save

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

This is a rich, creamy mushroom risotto made with arborio rice, mixed mushrooms, garlic, vegan parmesan and parsley. This decadent vegan mushroom risotto tastes like it was cooked the traditional slow and painful way, but it wasn’t!

35MINS

Total Time

$3.79

Cost Per Serving

Ingredients

Servings

4

US / Metric

2

Vegetable Bouillon Cubes

or Vegan Chicken

4 cups

Hot Water

2 cups

Dried Porcini Mushrooms

2 Tbsp

1/4 cup

6 cups

Wild Mushrooms, roughly chopped, de-stemmed

or Any Assorted Mushrooms

1 pinch

1 pinch

Freshly Ground Black Pepper

1

Medium Yellow Onion, finely chopped

2 cloves

Garlic, minced

1 1/2 cups

1 Tbsp

1 Tbsp

White Miso Paste

3/4 cup

Dry White Wine

1/4 cup

Soy Cream

1/4 cup

Vegan Parmesan Cheese

optional

to taste

Nutrition Per Serving

VIEW ALL

Calories

1005

Fat

19.5 g

Protein

47.6 g

Carbs

146.6 g

Mushroom Risotto

Save

Hi I'm Candice, the face of The Edgy Veg and I'm on a journey to revolutionize the food we define as “vegan”.

http://theedgyveg.com/

Cooking InstructionsHide images

step 1

In a microwave-safe dish, place Vegetable Bouillon Cubes (2) dissolved in Water (4 cups), and Dried Porcini Mushrooms (2 cups) and heat in a microwave oven until it simmers, about 5 mins.

step 2

Use a fork or slotted spoon to remove the mushrooms from the broth. Save the broth for later.

step 2 Use a fork or slotted spoon to remove the mushrooms from the broth. Save the broth for later.

step 3

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