MUSHROOM RISOTTO

These dairy-free Mushroom Risotto are classic pairing of fresh mushrooms and rice. Here, the addition of onion intensifies the flavor vegan butter makes the dish more luxurious.

5 from 1 vote

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Prep Time 10

Cook Time 25

Course Main Course

Cuisine Italian

Servings

Calories 222 kcal

Ingredients

1 cup rice
1 lb mushrooms
1/4 bulb onion
1 tbsp vegan butter
2 1/2 cups vegetable broth

Instructions

Wash the rice and drain it well. Chop the onion. Chop mushrooms.
Melt the butter in a pan and fry onion and mushrooms until it begins to color.Add the rice. Stir the rice, onion and mushrooms, leaving the pan over low heat.
Pour the broth equal twice the volume of rice.Bring to a simmer and cover with a lid.
When the rice is cooked (the liquid should have been absorbed or you might need to add extra 1/2 cup of broth depending of the type of rice), check the seasoning (salt and pepper).

Nutrition

Calories: 222kcalCarbohydrates: 43gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 618mgPotassium: 415mgFiber: 2gSugar: 4gVitamin A: 447IUVitamin C: 2mgCalcium: 16mgIron: 1mg

Keyword risotto, vegan mushroom risotto

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