Vegan mushroom risotto

Miso Butter Mushroom Risotto | Rainbow Plant Life- This is the best vegan mushroom risotto you'll try. It's creamy and velvety and packed with umami, thanks to miso butter mushrooms. It tastes just like classic risotto but is dairy-free and vegan. Click for the recipe!

Vegan mushroom risotto.This dairy-free rice dish contains healthy plant-based protein from chickpeas. It's a flavorful easy to make weeknight dinner recipe.

This rich and creamy vegan risotto brings all the umami flavour. It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining.

This vegan mushroom risotto is creamy and rich and packed with mushroom flavor. It's really easy to make and makes a perfect savory entrée.

Vegan mushroom risotto is super creamy and full of flavor! This dairy free risotto is topped with delicious seared vegan scallops. #risotto #mushroomrisotto #vegansidedish #holidaysidedish

Easy Mushroom Risotto is a cinch to prepare, yet tastes like it came from a restaurant. Gluten free, vegetarian, and gorgeous!

This vegan mushroom risotto with broccoli and green peas is perfect for a comforting weeknight dinner. Creamy, rich, and packed full of umami flavor, this risotto is much easier to make than you think in under 30 minutes! You won't believe this meal is entirely gluten-free.

Creamy Porcini Mushroom Risotto {Vegetarian, easily Vegan} recipe: Try this Creamy Porcini Mushroom Risotto {Vegetarian, easily Vegan} recipe, or contribute your own.

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake…

Vegan Risotto Recipe: Ingredients: For the Risotto: 1 cup Arborio rice 4 cups vegetable broth (warmed) 1 cup mushrooms (sliced, or mixed vegetables) 1 small