When you’re craving carbs and comfort, risotto is your dish. We’ve made risotto a couple times for the blog before and you all seem to love it. So, with my newfound love for caramelized mushrooms, I couldn’t have imagined a better way to serve up a new spin on risotto. Shall we?
The base for this 10-ingredient, 30-minute recipe starts with warmed vegetable broth, which you can make yourself (for the win), or just grab some store-bought (our favorite brand is Imagine).
Next come shallot and shiitake mushrooms, which are sautéed until golden brown. Ideally, the mushrooms start to dry out a little and become deep golden brown and caramelized for the ultimate hearty mushroom flavor.
Caramelization happens when the mushrooms have plenty of space to touch the pan without overlapping, so use your largest pan or pot to ensure they have plenty of room to swim.
Once caramelized, it’s time to add your rice, some white wine, and fresh herbs. This is where the flavor begins to really develop.
Lastly, add vegetable broth a little at a time, keeping a consistent low simmer and stirring frequently until the rice achieves an “al dente” texture – soft with a little bite.
Once the rice is done, turn the heat off, add your vegan parmesan cheese (or just some nutritional yeast or other vegan cheese of choice), and stir to combine.
Mmm – cheesy, hearty carbs.
We hope you LOVE this risotto! It’s:
Easy to make
& So delicious
This would make a great weeknight meal when you’re craving something comforting and nourishing and need it on the table fast. It would also be great for hosting, especially when paired with something like our Best Vegan Meatballs, Best Whole Roasted Cauliflower, Vegan Ricotta Sun-dried Tomato & Pesto Salad, and your favorite red or white wine.
If you’re into risotto, also be sure to check out our Mushroom & Leek Risotto, and Creamy Vegetable Risotto!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!