Egg-Free Mushroom Risotto

Name: Egg-Free Mushroom Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup Arborio Rice; 8 oz Mushrooms; 4 cups Vegetable Broth; 1/2 medium Onion; 2 cloves Garlic; 2 tablespoons Olive Oil; 1/4 cup Dry White Wine; 1/4 cup Parmesan Cheese; 2 tablespoons Nutritional Yeast; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

Creamy risotto with Arborio rice and sautéed mushrooms, enriched with vegetable broth and Parmesan cheese. Nutritional yeast replaces egg yolk for richness.

50m4 servings

Contains dairyEGG-free

420 cal|15g protein|60g carbs|12g fat|5g fiber

Ingredients

1 cup Arborio Rice
about 225 g Mushrooms
4 cups Vegetable Broth
1/2 medium Onion
2 cloves Garlic
2 tablespoons Olive Oil
1/4 cup Dry White Wine
1/4 cup Parmesan Cheese
2 tablespoons Nutritional Yeast
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Heat vegetable broth in a saucepan and keep warm.
2In a large pot, sauté onion and garlic in olive oil until softened.
3Add mushrooms and cook until browned.
4Add Arborio rice and toast for 1-2 minutes.
5Deglaze with white wine and let it absorb.
6Add broth, 1/2 cup at a time, stirring constantly until absorbed before adding more.
7Continue until rice is creamy and cooked through (about 20-25 minutes).
8Stir in Parmesan cheese, nutritional yeast, salt, and pepper. Serve immediately.

Substitutions

Egg yolk → Nutritional Yeast

Adds richness and umami flavor.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.