Vegan Mushroom Risotto Recipe
This robust vegan mushroom risotto is pure coziness in a bowl. Thanks to a bit of coconut milk and nutritional yeast added after cooking, you'll never know there's no dairy in this dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at leishishak.com.
Ingredients
- 2½ cups vegetable broth
- 2 teaspoons olive oil
- 4 ounces shiitake mushrooms (cut into ¼-inch-thick slices)
- ¼ cup shallots (chopped)
- 3 cloves garlic (minced, divided)
- 8 ounces asparagus (trimmed and cut into1-inch pieces)
- ¼ teaspoon salt
- 2 tablespoons brandy
- ½ cup Arborio rice
- ¼ cup coconut milk
- 1 tablespoon nutritional yeast
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