Creamy Vegan Mushroom Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto made with arborio rice, sautéed mushrooms, and coconut milk for a rich, dairy-free dish. Umami-forward and deeply satisfying despite being entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup olive oil ((or as needed), divided)
- 3/4 pound assorted fresh mushrooms, (cleaned and roughly chopped)
- 1/2 cup chopped shallots ((about 2 shallots))
- 3 garlic cloves, (minced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon rubbed sage
- 3-4 cups low sodium vegetable broth, (warmed)
- 1/2 cup full-fat coconut milk
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
- 1 teaspoon white truffle oil
- 1/2 cup frozen peas, (thawed)
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 680mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 306mg
- Calcium
- 43mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.