Vegan Mushroom Risotto

5 from 5 votes

Course: Main Course, Side Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 33

Total Time: 38

Servings: plates

Calories: 267kcal

Author: Ai Willis

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

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Ingredients

2 tablespoons olive oil
1 yellow onion, chopped finely
7 oz cremini mushrooms, sliced
4 cloves garlic, minced
1 cup risotto rice
4½ cups low-sodium vegetable stock
2 sprigs fresh thyme
3 tablespoons vegan butter
3 tablespoons nutritional yeast
salt, to taste
black pepper, to taste
2 cans Nature's Charm vegan scallops, drained and patted dry

Instructions

In a large pan, heat extra virgin olive oil over medium heat and sautée the finely chopped onion for 5-7 minutes while stirring, or until the onions turn translucent.
Add the sliced mushrooms, minced garlic, and thyme, and cook while stirring for another 2-3 minutes.
Add the rice to the pan and sautée for 1 minute, stirring continuously.
Add a cup of hot vegetable stock to the hand and give it a stir. Let the rice soak up the stock. It should take about 5 minutes. When the rice has absorbed almost all of the liquid, add another cup of stock, and repeat until you are out of stock. This process should take about 20 minutes.
When your risotto is a few minutes away from being fully cooked, add the vegan butter, and nutritional yeast, and give stir it all together. Cover the pan, take it off the heat, and let it set for 5 minutes.
While the risotto rests, heat a medium pan on medium heat. Heat extra virgin olive oil and cook the vegan scallops. Cook for 3 minutes per side, or until they brown nicely. Take them onto a plate.
Plate the risotto and top with the seared scallops. Serve immediately.

Notes

Storage directions: Risotto is at its best when it's fresh, but you can store it in an airtight container for 3-5 days. It will thicken, so make sure to add some hot vegetable stock or broth to loosen it when you reheat it.

How to make this recipe without vegan scallops: To make this recipe without vegan scallops, simply make the risotto and skip the final step of searing the scallops.

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