Vegan Risotto With Mushrooms And Seitan
Completely meat and dairy free, this Vegan Risotto with Mushrooms and Seitan recipe is a perfect meal for post workout recovery, or a dinnertime feast!
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Servings Prep Time
4servings 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Put 6 cups of Mushroom Broth in a large pot at low heat, letting it warm.
  2. Chop Mushrooms into small chunks.
  3. Put 2 tablespoons of Olive Oil in a skillet and add the Mushrooms, cook them at medium-low for 5 to 7 minutes until soft.
  4. Remove them and their liquid. Put aside for later.
  5. Add one tablespoon of Olive Oil to a skillet and add the chopped Spring Onions and cook them for about a minute.
  6. Add the Rice and mix it to coat it with the Olive Oil, about 1 to 2 minutes.
  7. Pour the White Wine while constantly mixing until all the wine is absorbed.
  8. Add 1/2 cup of broth at the time, making sure its completely absorbed before adding another 1/2 cup of broth.
  9. Continue mixing in the Mushroom broth its fully assimilated, and the rice is creamy but aldente!
  10. Remove from stove and add the mushrooms with their liquid and the vegan butter. Garnish plated dish with chopped spring onions or parsley.
  11. Season with salt and pepper to taste. Enjoy!