Vegan Creamy Mushroom Risotto

13 INGREDIENTS • 10 STEPS • 1HR

Vegan Creamy Mushroom Risotto

Recipe

This vegan mushroom risotto is super creamy and packed with flavor. It’s completely and utterly mouthwateringly delicious, can’t-stop-eating-it-good.

Love This Recipe?

Vegan Creamy Mushroom Risotto

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Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.

https://www.k33kitchen.com/

This vegan mushroom risotto is super creamy and packed with flavor. It’s completely and utterly mouthwateringly delicious, can’t-stop-eating-it-good.

1HR

Total Time

$3.62

Cost Per Serving

Ingredients

Servings

2

us / metric

5 tsp

Dried Porcini Mushrooms

1 1/2 cups

Vegetable Stock

or Bouillon Powder plus hot water

1/2

Medium Onion, finely chopped

around 150g

1 clove

Garlic, minced

1 cup

Mushroom, chopped

I used oyster, shiitake, king oyster and chestnut

1 cup

1/4 cup

White Wine

1 Tbsp

as needed

1 Tbsp

Vegetable Oil

1 Tbsp

Nutritional Yeast Flakes

1/2 cup

Hot Water

1 handful

Fresh Thyme, finely chopped

Nutrition Per Serving

VIEW ALL

Calories

516

Fat

12.6 g

Protein

12.7 g

Carbs

85.0 g

Love This Recipe?

Vegan Creamy Mushroom Risotto

Save

Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.

https://www.k33kitchen.com/

Cooking InstructionsHide images

step 1

Soak the Dried Porcini Mushrooms (5 tsp) in Water (1/2 cup) for 20 minutes.

step 1 Soak the Dried Porcini Mushrooms (5 tsp) in Water (1/2 cup) for 20 minutes.

step 2

Gently squeeze the mushrooms to make sure you get all the flavor out. Mix the mushroom liquid and Vegetable Stock (1 1/2 cups) together, stir well. (You may want to discard the last couple of spoonfuls of mushroom liquid if it’s looking too cloudy).

step 3

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