Creamy Vegan Mushroom Risotto

Step 1

Add the olive oil to a pot with the chopped onion and sauté on medium high for a couple of minutes until softened.

Step 2

Add sliced mushrooms and garlic and toss with the onions.

Step 3

Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.

Step 4

Then remove the lid and add the rice and sauté it with the onions, mushrooms and garlic.

Step 5

Then add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed. *(See Notes)

Step 6

Then add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.

Step 7

Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.

Step 8

It’s ready when all the stock has been mostly absorbed by the rice.

Step 9

Turn off the heat and stir in the 2 Tbsp of vegan butter.

Step 10

Add sea salt and black pepper to taste.

Step 11

Serve it topped with fresh chopped parsley and ground black pepper. Some vegan parmesan can also be really tasty sprinkled on top. You can either make up a batch of homemade vegan parmesan or use a store-bought option.