Cozy Autumn Vegan Mushroom Risotto || Creamy, Zesty & Easy to Make!

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Learn how to make the creamiest Vegan Mushroom Risotto topped with a zesty, garlicky gremolata — just like a pro chef. This easy step-by-step recipe is packed with flavour from wild mushrooms, white wine, and fresh herbs. Perfect for cozy dinners, date nights, or impressing your friends.
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Risotto has a scary reputation like you need a 
Michelin star just to stir the rice. Truth is, it’s easier than you think. Today, we’re making a 
rich, creamy, vegan mushroom risotto topped with a zesty gremolata. Let’s go. First things first, 
gremolata. Grab cloves of garlic. Some we’re going to grate for the risotto and the other we’ll chop 
up for the gremolata. Now, chop a big handful of fresh parsley. Roll it up like a little cigar and 
slice it finely. Into a bowl it goes with garlic, lemon zest, and a good squeeze of lemon juice. 
And of course, a drizzle of olive oil. Fresh, zesty, and ready to wake up our risotto at the 
end. Now, for the mushrooms, I’ve got a mixed selection here. Fancy, I know. The softer ones you 
can just tear with your hands. The firmer ones, give a quick chop. Nothing fancy. Rustic 
is good. Pop pan olive oil in. Then the shallots. Dice them fine so they melt into the 
rice later. Soften them gently. No color. Next, add your grated garlic. Give it about a 
minute. Now the mushrooms. Harder ones first, then the softer ones. Allow to cook for a bit and 
get a bit chewy before we deglaze with white wine. Cook off the wine until that boozy 
smell disappears, about 5 minutes. In goes the risotto rice. Toast it for about a couple of minutes so it gets 
that nutty deep flavour. [Music] Now add about a quarter of your 
warm stock. Stir and keep it moving. [Music] Once absorbed, add more. Keep going until the 
rice is nearly al dente. Taste often. This is your chef’s perk. When the rice is just about there, 
stir in a knob of your vegan butter. [Music] Then some nutritional yeast or vegan cheese 
if you’re feeling extra fancy. [Music] You want it creamy but with 
a little bit of a bite. [Music] Spoon into a shallow bowl. Give the bottom a tap to help it settle. 
Then finish it with a zesty gremolata and a drizzle of good olive oil. [Music] 
And there you have it. Creamy, earthy, zingy mushroom risotto with a fresh twist. If 
you’ve enjoyed this, hit that like, subscribe, and check out my other recipes 
for more delicious vegan food.