Vegan Mushroom Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice cooked with mushrooms, white wine, and vegetable broth finished with coconut milk and vegan butter. The dish is earthy, tender, and deeply savory. A vegan take on Italian risotto that's perfect for date night.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces cremini or baby bella mushrooms, cleaned and quartered
- 2 tablespoons vegan butter
- pinch of salt
- 5 cups warm vegetable broth
- 2 tablespoons olive oil
- 1 small sweet onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3/4 cup full fat coconut milk OR unsweetened vegan creamer
- 3/4 cup grated vegan parmesan cheese ((I used Violife))
- salt + black pepper, to taste
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 940mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 31mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 940MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.