Description
This creamy and delicious dish is made with Arborio rice, mushrooms, and sun-dried tomatoes. Seasoned with crushed rosemary, nutmeg, and thyme.
Overview
This vegan version of the Italian classic is a rich, creamy, and flavorful dish that is teeming with comfort food vibes. Risotto is known for its velvety texture and its unique cooking process. Unlike a regular rice dish, you add the broth gradually, a cupful at a time. Stirring frequently so that nothing sticks to the pan.
Generally speaking, risotto is a quick meal to make. The rice takes about 30 minutes to cook plus the time it takes to prep the veggies. There are no special cooking utensils or equipment needed for this recipe. Although, if you have a large four cup measuring cup that can make life a little easier to add the broth to the skillet, but it isn’t required.
Cooking Notes
Prep Work
Begin by peeling and mincing the garlic. Then chop the onion and place both the onion and garlic in a small bowl. Use a strainer to rinse the mushrooms. Cut the ends off and then slice them. Place the mushrooms in a separate bowl. Next, roughly chop the sun-dried tomatoes and place them in a small bowl.
For this recipe we used Better than Bouillon to make the vegetable stock. Measure and microwave the water before mixing in the Better than Bouillon. The warm water will help it dissolve. Alternatively, you can use store bought vegetable stock in its place.
Sauté the Veggies
Bring a skillet up to medium heat and add a tablespoon of olive oil. Then add the onion and garlic and sauté until the onion starts to turn translucent. Place the sliced mushrooms in the skillet next.
Stir the mixture frequently and continue to cook the mushrooms until they start to brown. Then, add the sun-dried tomatoes, spices, rice, and veggie stock. Stir to combine the ingredients and bring to a simmer.
How to cook the rice
Making risotto differs from making a normal rice dish in one key way which is how you add the vegetable broth. It is a gradual process of adding a cup of broth, letting it absorb, continually stirring, and then repeating. If you add all six cups of the vegetable stock at once you will probably end up with risotto soup.
The risotto will take about 30 minutes to cook. During that time periodically stir the rice and when most of the liquid is absorbed then add some more. Towards the end of the 30 minutes taste test some of the risotto and adjust the cooking time as needed.
Storage
Place any leftovers in your storage container of choice. Keep the leftovers in the refrigerator. They should last for several days before the freshness starts to taper off.
If you like this recipe be sure to check out our other recipes below:
Ingredients
6 cups vegetable broth
1 ( 8 oz ) container Baby Bella Mushrooms, sliced
1/2 red onion or 1 small yellow onion, chopped
1/4 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon crushed rosemary
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups arborio rice
Directions
- Bring a skillet up to medium heat and add a tablespoon of olive oil. Add the onion and garlic. Sauté until the onion starts to turn translucent. Then add the mushrooms and cook until they start to brown.
- Add the spices, sun-dried tomatoes, rice, salt, and 1 cup of liquid. Stir to combine.
- Stir frequently and cook until the liquid is absorbed. Repeat the process of adding 1 cup of vegetable broth, stirring, and cooking until the liquid is absorbed until the rice is tender; about 30 minutes.
- When the time has almost elapsed taste test the risotto and adjust the cook time as needed. Once the risotto is creamy and tender it is ready to be served. Enjoy!