Name: Vegan Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Vegetable stock, or more if needed - 6 cups; Olive oil, divided - 4 tablespoons; Baby bella mushrooms, chopped - 2 (8 ounce) packages; Onion, diced - 1 medium; Celery stalk, diced - 1; Garlic, minced - 3 cloves; Arborio rice - 2 cups; Dry white wine - 1 cup; Dried thyme - 1 ½ teaspoons; Salt, or to taste - ½ teaspoon; Freshly cracked black pepper, or to taste - ½ teaspoon

Ingredients for - Vegan Mushroom Risotto

1. Vegetable stock, or more if needed 6 cups

2. Olive oil, divided 4 tablespoons

3. Baby bella mushrooms, chopped 2 (8 ounce) packages

4. Onion, diced 1 medium

5. Celery stalk, diced 1

6. Garlic, minced 3 cloves

7. Arborio rice 2 cups

8. Dry white wine 1 cup

9. Dried thyme 1 ½ teaspoons

10. Salt, or to taste ½ teaspoon

11. Freshly cracked black pepper, or to taste ½ teaspoon

How to cook deliciously - Vegan Mushroom Risotto

1 . Stage

Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.

2 . Stage

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.

3 . Stage

Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

4 . Stage

Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.