Vegan Mushroom Risotto with Walnuts
Serves 4
5 mins prep
35 mins cook
0 mins total
This recipe takes an Italian classic rice recipe and adds beneficial nutrients, such as selenium (a powerful antioxidant) found in mushrooms, omega-3 fatty acids found in walnuts, and fiber! The walnuts add a nice crunch to an otherwise soft-textured dish.
This is not a quick recipe, but it is well worth it in the end!
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Warm the vegetable broth (or vegetable broth + water) in a medium-sized saucepan over medium-low heat.
Heat a large pan over medium heat. Once heated, add 1 tbsp olive oil and mushrooms. Cook until the mushrooms are browned and are releasing some of the liquid, about 3-4 minutes. Remove the mushrooms and their liquid and set aside.
Reheat the same pan over medium heat. Add 1 tbsp olive oil and diced onions. Saute until onions are translucent, about 4 minutes. Add garlic and saute for an additional minute.
Add the arborio rice to the pan and cook for 1-2 minutes, stirring occasionally to coat the rice with the oil.
Add the wine and cook until the liquid is absorbed, about 1-2 minutes.
Begin adding the warmed vegetable broth ½ cup at a time to the rice mixture and stir, letting the rice absorb the broth between each addition. Repeat until the rice is al dente, or until desired texture is achieved. This step takes approximately 20 minutes to complete.
Add mushrooms and their liquid to the rice and mix them together. Salt and pepper to taste.
When ready to serve, mix in the walnuts and garnish with fresh parsley and more walnuts. Only add the walnuts at the time of serving. If preparing ahead of time, do not add walnuts until serving.
