Carnaroli Risotto with Mushroom Duxelles
A rich and creamy vegan risotto dish made with carnaroli rice and a flavorful mushroom duxelles.
Ingredients
- ●1 cup carnaroli rice
- ●2 cups mushrooms (such as cremini or shiitake) finely chopped
- ●1 cup onion finely chopped
- ●3 cloves garlic minced
- ●1 cup vegan white wine such as white wine vinegar
- ●4 cups vegan broth
- ●2 tablespoons olive oil
- ●1 sprig thyme
- ●1 lemon juiced
- ●2 tablespoons nutritional yeast
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for an additional 1-2 minutes.
- 4
Add the chopped mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 5
Add the vegan white wine and cook until the liquid has almost completely reduced, about 2-3 minutes.
- 6
Add the vegan broth, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next. This process should take about 20-25 minutes total.
- 7
Stir in the nutritional yeast and cook for an additional 1-2 minutes.
- 8
Add the cooked risotto to the skillet with the mushroom duxelles and stir to combine.
- 9
Season with salt, pepper, and thyme to taste.
- 10
Serve hot, garnished with lemon wedges if desired.
- 11
To make the risotto, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat. Add the carnaroli rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
- 12
Add 1 cup of vegan broth to the skillet and cook, stirring constantly, until the liquid has been absorbed. Repeat this process, adding the broth 1 cup at a time, until the rice is cooked and creamy, about 20-25 minutes total.