This comforting Mushroom Risotto is perfect for cold Winter nights, or for those trying out Veganuary.
I absolutely love risotto! Risotto’s are such a decadent dish and are always a crowd pleaser.
This is my second risotto recipe. My first risotto recipe was posted just over a year ago and it’s for this Broccoli “Cheddar” Risotto.
I didn’t start eating mushrooms until just over a year ago as well. In general, I am a pretty picky eater. It has definitely improved since I’ve gone Vegan and just in general growing up. At 25, I still do get weirded out by certain foods but I like to think my pallet has expanded.
Mushroom risotto’s are pretty popular in many restaurants, but of course they also contain dairy in them. I wanted to create my own take that was Vegan (obviously), but still had great flavor to it.
In general, risotto is a bit labor intensive. You really can’t walk away from the pan for more than one minute due to the fear that the risotto rice may stick to the bottom of the pan. It is done in a few steps but in general it’s a pretty easy dish to make. It just takes constantly being aware of how the dish is cooking.
With it also being Veganuary, I wanted to create a dish for those trying out being Vegan for the month. I would like to think this recipe is non-vegan approved (even though it’s just me eating it), but as someone with a pickier taste – I think it’s pretty awesome.
I hope that you enjoy this recipe!
If you make any of my recipes, don’t forget to tag me on Instagram @plantbasedjane