Mushroom Risotto

    7 rating(s)
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    Avatar of ZOMBIEDcasper



    In mid-size sauce pan, heat oil over midium heat (If using a small pan heat half of the broth really hot - when you use some [later] you will need to add more to the pot). Add onions and saute until translusent. Stir in rice, and cook until the grains become opaque and toasty. Add mushroom and stir till evenly distributed. Pour in 1/2 cup hot veggie broth and stir. Cook uncovered until well absorbed. Continue adding broth until all broth is in. After the last 1/2 cup is absorbed add butter and the vegan topping or the pinenuts and vegan mayonaise.
    If using truffle oil, plate the food and drizzle a small amount on each portion. Then place on top a warmed veggie sausage.


    1 tablespoon extra virgin olive oil
    1 small yellow onion, diced
    1 cup arborio rice, rinsed
    5-8 ounces mushroom, any kind, coursely chopped
    4.5 cups vegetable broth
    1/4 cup vegan butter
    1/4 cup vegan parmesan topping or 1/3 ground pinenuts
    1 tablespoon vegan mayonaise
    optional: white truffle oil for garnish, optional: veggie sausage on top

    Serving Size


    Prep Time

    30-60 mins

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      Mushroom Risotto

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