Vegan Mushroom Risotto
A delicious dish that is worth every moment of stirring you put into it!
Preparation time: 40 mins
Difficulty: Medium





Extra Tips
“Arborio Rice” can be easily replaced with the mainstream and much more cost-effective “Egyptian Rice”.
You can grate Ada’s Vegan Mozzarella or Ada’s Vegan Brie instead of Ada’s Vegan Cheddar, and the risotto would have a different delicious taste!
Ingredients
– 1 cup of Arborio Rice
– 3 cups of Vegetable Stock
– 1/4 cup of White Wine
– 2 cups of Chopped Mushrooms
– 1 small diced Onion
– Olive Oil
– Salt
– Black Pepper
Recipe
2- Bring Vegetable Stock to a simmer in a pot on the side.
3- Put the Olive Oil, diced Onion and Mushrooms in a pan over high heat.
4- Add Rice and stir to combine.
5- Once Rice and Mushrooms and combined, add in the White Wine, Salt and Pepper and let it boil for 3 mins for the liquid to reduce.
6- With a ladle, start adding vegetable stock from the simmering pot, two ladles at a time and while stirring the rice continuously to release the starch and form the creamy texture.
7- Wait until the stock you added is completely absorbed by the rice, before putting two more ladles of stock and repeating the stirring process.
8- By the time all the stock is added, the rice should be cooked.
9- Grate Ada’s Vegan Cheddar on top of the rice and stir it in.
10- Serve Hot.
Extra Tips
“Arborio Rice” can be easily replaced with the mainstream and much more cost-effective “Egyptian Rice”.
You can grate Ada’s Vegan Mozzarella or Ada’s Vegan Brie instead of Ada’s Vegan Cheddar, and the risotto would have a different delicious taste!
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