How to Make Vegan Risotto with Mushroom – Two Spoons

I’m teaching you how to make vegan risotto with mushroom! Vegan risotto can be just as creamy and cheesy as traditional, and full of gourmet umami flavour. In this episode, I share a recipe for how to make vegan risotto with umami-rich balsamic mushrooms, a recipe from my cookbook (p. 251)!

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CHAPTERS:
00:00 Introduction
00:57 Cook onion and garlic
01:14 Toast arborio rice
01:42 Pour in the white wine
02:22 Pour in the broth
02:58 Cook the mushrooms
04:27 Finish risotto with nutritional yeast
04:49 Serve!
05:05 Taste test!

He everyone welcome back to my YouTube channel I’m making one of my favorite recipes today this is for my balsamic mushroom risoto this is a recipe from thepoon cookbook I love this recipe because it just brings all the Gourmet Comfort to a dinner recipe the mushrooms are balsamic infused we’re cooking those

Separately and then we’re stirring it into the risoto the risoto is really beautifully creamy we are using our boreo rice for the recipe makes a really really nice risoto and then we’re adding in some veg broth a little bit of white wine and some nutritional use for that

Little bit of cheesiness all around it’s a very very simple recipe anyone can make it if you’re a beginner cook you do not need to be intimidated by this recipe and it’s all done over the stove so let me show you how to make it we’re going to start by cooking up

The on onion and garlic I feel like every good recipe starts with a base of onion and garlic so we’ll throw in our onion garlic we’re going to add in a little salt and we’re going to let that cook a bit until the onions and garlic start to

Sizzle and become a bit translucent next we’re going to add the aoro rice and from here I’m just going to toast this rice until it’s a little bit fragrant and then we’ll start adding in our Liquid so we’re just going to toast this for 2 to 3 minutes we just want it to be a little bit fragrant before we add in the white wine so we need 3/4 cups of white wine here one thing to note is that when we’re adding the wine we’re burning away

The alcohol so it’s safe if you you know don’t drink alcohol if you’re pregnant like me um but if it was of any concern then you can just omit the uh wine all together maybe add like a little bit of lemon for that acidic flavor or you

Could use like a non-alcoholic wine and you can just substitute with more Broth it also just like really adds that like winter Gourmet Vibe when you’re cooking with wine next up we are going to add a cup of our vegetable broth and then slowly but surely as this risotto is thickening we’re just going to add splashes more of our remaining broth

Until the risotto is really cooked and soft and pleasantly chewy this usually takes around 25 minutes I always say that risoto is a really easy recipe to make but it does require standing and mixing so you’re going to be over your cook top and you’re just going to be

Watching it adding a little bit more broth and stirring as you Go while I am waiting for my risotto to cook I may as well get started on the basic mushrooms similar to last time we’re going to start by melting the Butter so now we’re going to Brown our mushrooms I’m going to add 1/4 teaspoon of salt and we’re just going to Crow these a little bit I like to cook my mushrooms on medium high heat because it burns away that water really quickly without the mushrooms getting soggy these mushrooms are looking really

Nicely browned they’re looking soft so I’m going to add in my balsamic the balsamic is such a nice compliment to these mushrooms it really infuses uses them and then that transfers into the risotto it’s so Delicious I’m going to take these mushrooms off the heat they are good to go and we’re just going to finish up our Roto so this is actually really pleasantly chewy so to finish this recipe we’re going to add in the nutritional yeast it’s really going to amplify that Umami flavor and bring in a little bit of cheesiness some recipes if they’re not vegan will put parmesan in their risoto but if you are vegan

Nutritional use is a really great option it really kind of delivers that same kind of umami flavor okay this risotto is ready so let’s get it off the Heat Now for the taste test we need to get some mushroom in here oh my God M the risoto is perfectly pleasantly chewy it’s creamy it’s got that cheesiness from the nutritional yeast I love that hint of balsamic the mushrooms are a must in risotto this is

Wonderful I hope you give this recipe a try and if you do let me know what you think in the comments below I really really love reading your comments and hearing from you and make sure that you give this recipe a like subscribe to my YouTube channel and check out the twos

Spoons app and the twos spoons cookbook your support is really so helpful in me continuing providing plant-based recipes to you and doing what I love so I really appreciate it I’ll talk to you soon Bye I can eat this whole Bowl [Applause]