Creamy Vegan Mushroom Risotto

Follow our step-by-step guide on how to make Creamy Vegan Mushroom Risotto.

1. Step 1

   Start by pouring vegetable stock into a large pot and bringing it to a gentle boil over medium heat.

2. Step 2

   Once it’s bubbling away, lower the heat, cover the pot, and keep the stock warm while you prepare the rest of your ingredients.

3. Step 3

   In a spacious Dutch oven, heat two tablespoons of olive oil over medium-high heat.

4. Step 4

   Toss in the chopped mushrooms and let them cook, stirring occasionally, until they soften and release their delicious juices—this should take about ten minutes.

5. Step 5

   Next, add the diced onion to the pot and sauté until it turns soft and translucent, which will take around five minutes.

6. Step 6

   Then, stir in the diced celery and minced garlic, cooking until the garlic fills your kitchen with its wonderful aroma, about three minutes.

7. Step 7

   Now it’s time to add the remaining two tablespoons of olive oil along with the Arborio rice.

8. Step 8

   Stir frequently as the rice cooks, allowing it to become slightly opaque and develop a lovely toasted scent—this should take about two to four minutes.

9. Step 9

   Pour in a splash of dry white wine and let it simmer until it evaporates, which will take about two to three minutes.

10. Step 10

    Season your mixture with dried thyme, salt, and black pepper to taste.

11. Step 11

    Now comes the fun part: gradually add the warm vegetable stock, one cup at a time, stirring continuously.

12. Step 12

    Make sure each cup of stock is fully absorbed before adding the next.

13. Step 13

    Keep this up until the rice is tender and creamy, which should take around twenty minutes.

14. Step 14

    Don’t forget to taste and adjust the seasoning with a little extra salt and pepper if needed.

15. Step 15

    Enjoy the process and savor the delightful aromas filling your kitchen as you create this comforting dish!.