Indulge in the earthy flavors of this comforting vegan risotto, featuring a delightful mix of wild mushrooms and the crunch of roasted pumpkin seeds. This creamy dish is a celebration of nature’s bounty, marrying the richness of Arborio rice with the umami goodness of mushrooms. Each spoonful offers a symphony of textures and tastes, from the velvety smoothness of the rice to the meaty bite of the mushrooms, all elevated by the nutty aroma and subtle crunch of the roasted pumpkin seeds. Whether you’re a seasoned chef or a novice cook, this recipe promises a satisfying culinary journey that will leave your taste buds craving for more.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
- 1/2 cup dry white wine
- 1/4 cup nutritional yeast (optional, for added cheesiness)
- Salt and pepper to taste
- 1/4 cup roasted pumpkin seeds, for garnish
- Fresh parsley, chopped, for garnish
Instructions :
- In a saucepan, heat the vegetable broth over low heat and keep it warm.
- In a separate large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until soft and translucent, about 5 minutes.
- Add the sliced wild mushrooms to the skillet and cook until they start to brown and release their juices, about 8-10 minutes.
- Stir in the Arborio rice and cook for another 2-3 minutes, allowing the rice to toast slightly.
- Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.
- Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly firm to the bite, about 20-25 minutes.
- Once the risotto reaches the desired consistency, stir in the nutritional yeast (if using) and season with salt and pepper to taste.
- Remove the risotto from heat and let it rest for a minute.
- Serve the risotto hot, garnished with roasted pumpkin seeds and fresh chopped parsley.
