Vegan Mushroom Risotto
A classic vegan mushroom risotto topped with crispy sage, so smooth and creamy without any cheese or butter.
italianmain
#comfort-food#fancy
Ingredients
- 25 g dried mushrooms
- 1.5 litres water— boiling hot
- 2 stock cubes— ideally mushroom or vegetable
- 2 tbsp nutritional yeast
- 100 g vegan butter
- 16 sage leaves
- 1/4 tsp ground black pepper
- 2 sprigs thyme— de-stemmed
- 1 onion— finely chopped
- 3 cloves garlic— peeled and finely chopped
- 500 g chestnut mushrooms— roughly diced
- 300 g risotto rice (such as arborio)
- 100 ml dry white wine
- salt and pepper
- 25 g vegan parmesan— for serving
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
4.89/5 · 18 reviews