Creamy Vegan Mushroom Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto made with arborio rice and caramelized mushrooms, bound with vegan butter and lemon. Silky and comforting with an earthy mushroom flavor. A satisfying meat-free main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tablespoon oil of choice
- 1 cup arborio rice
- 1/2 large white onion
- 3 cloves garlic (minced or finely diced)
- ½ cup dry white wine (I used Sauvignon Blanc)
- 3-4 cups vegetable broth*
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons vegan Parmesan cheese (homemade or store-bought**)
- 1 tablespoon vegan butter***
- 1 tablespoon lemon juice or lime juice
- 8 ounces mushrooms (any kind (shiitake would be great here, I used baby bella), cleaned and sliced, stems removed)
- 1-2 tablespoons vegan butter or oil
- sea salt to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 869mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 869MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.