Vegan Mushroom Risotto

Vegan Mushroom Risotto with chestnut mushrooms and oven-roasted broccolini. This creamy & luscious dish is easy to prepare. Chestnut mushrooms are an excellent source of fiber, minerals and vitamins. If you are looking for a low-fat option, you may try substituting the coconut milk for another unsweetened non-dairy milk.

Ingredients

Serves: 3-4 Time: 40 minutes

Vegan Mushroom Risotto

• 1 cup arborio rice
• 1/2 cup coconut milk
• 1 1/2 cup vegetable broth
• 2 garlic cloves, minced
• 1/4 cup onion or shallots, diced
• 8-10 oz. chestnut mushrooms, sliced

Roasted Broccolini

• 1-2 heads broccolini
• 1-2 Tbs olive oil
• 1/2 lemon, juiced
• Dash of salt and black pepper

Directions

1. Preheat the oven to 425ºF and prepare your vegetables, setting the broccolini aside.
2. In a medium-large pot, set heat to medium high. Once hot, begin sautéeing the garlic and onion. Cook for about 5 minutes.
3. Then, add the rice and stir for 2 minutes before adding the splash of vinegar or white wine.
4. Slowly add in the vegetable broth, about 1/2 cup at a time.
5. Stir continuously as the rice thickens.
6. Then, add in the coconut milk.
7. Heat a skillet to medium-heat. Once hot, begin cooking the mushrooms in non-dairy butter or oil. Cook for about 5-7 minutes.
8. Toss the broccolini in oil with the lemon juice, salt, pepper, and garlic powder. Place in the oven and bake for 10-15 minutes.
9. Once the rice is fluffy and cooked, mix in the mushrooms.
10. Serve alongside the broccolini and enjoy.

NUTRITION INFORMATION

Nutrition Disclaimer

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