Vegan Baked Risotto
This Vegan Baked Risotto is perfectly creamy, without any dairy involved! Topped with delicious crispy mushrooms.
PREP TIME
5min
COOK TIME
40min
TOTAL TIME
45min
INGREDIENTS
- 1 lb oyster or shiitake mushrooms
- 3 garlic cloves, peeled, minced
- 8 thyme sprigs, chopped
- 4-5 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 medium onion, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups filtered water + 1 tsp bouillon paste (or veggie broth)
- 1 cup plain soy or oat milk
- 2 tbsp vegan butter
- 1/2 tsp finely grated lemon zest
- Juice of 1 lemon
- Coarsely chopped parsley for garnish
EQUIPMENT
- Baking sheet
- Large pot
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat oven to 350°F. Add mushrooms, minced garlic, chopped thyme, 2-3 tbspolive oil, and 1/2 tsp salt and a pinch of cracked pepper on a rimmed baking sheet and toss making sure mushrooms are well seasoned. Roast, tossing halfway through, until deeply golden brown and crisped, about 25–30 minutes.
- Meanwhile, heat 2 tbsp olive oil in a oven safe large pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice and season with salt and pepper. Cook, stirring occasionally, until some grains are translucent, about 2 minutes.
- Add wine, bring to a simmer and cook, stirring occasionally, until pan is almost dry, about 1-2 minutes. Add 2 1/2 cups water + bouillon mixture (or veggie broth). Bring to a simmer, then cover and place in oven to bake in oven until liquid is mostly absorbed about 16-18 mins.
- Return pot to stove and heat over medium. Add remaining 1/2 cup broth and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Then add 1 cup plant milk, 2 tbsp vegan butter, lemon zest and juice of 1 lemon; season with salt & pepper
- Transfer risotto to a platter. Top with crispy mushrooms, squeeze of lemon, parsley, drizzle of olive oil.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
