Vegan Mushroom Risotto with White Wine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan risotto made with arborio rice, dried and fresh mushrooms, white wine, and almond milk. Rich and satisfying despite being dairy-free, it's a hearty vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 cups vegetable broth ((or 4 cups + 1 cup water))
- 6 tablespoons olive oil (, divided)
- 1 lb mushrooms (, diced)
- 2 shallots (, diced)
- 2 - 3 garlic cloves (, minced)
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 1 cup unsweetened almond milk
- 1/3 cup nutritional yeast
- Juice of 1/2 a lemon
- Fresh herbs to serve
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
- 10m
- Cook
- 30m
- Sodium
- 537mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 537MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.