Italian · Dinner
Creamy Mushroom Rice (Dairy-Free)
Arborio rice simmered risotto-style with cremini mushrooms, shallot, and garlic, deglazing with white wine and building creaminess through gradual vegetable stock additions. Finished with olive oil and nutritional yeast for a rich, dairy-free texture.
$4
10 minsPrep
30 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
396Calories
10.4gProtein
8.6gFat
69.1gCarbs
5.4gSugar
5.5gFiber
812mgSodium
0mgChol
1.2gSat Fat
680mgPotassium
42mgCalcium
3.4mgIron
0.2mcgVitamin B12
7.8mgVitamin C
vegetarian
vegan
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Slice mushrooms, finely chop shallot and parsley, mince garlic, and warm vegetable stock in a small pot over low heat.
2
Heat 1/2 tbsp olive oil in a wide pan over medium-high heat; sauté mushrooms 5 minutes until browned and liquid evaporates. Set aside.
3
Add remaining olive oil to pan over medium heat and sweat shallot and garlic 2 minutes until soft and translucent.
4
Toast arborio rice over medium heat for 1 minute, stirring constantly until grains look glossy and slightly translucent at edges.
5
Add white wine over medium heat, stirring 1 minute until fully absorbed and raw alcohol smell dissipates.
6
Simmer rice over medium-low heat, adding warm vegetable stock one ladle at a time and stirring often, about 18 minutes until tender with slight bite and creamy.
7
Fold sautéed mushrooms, nutritional yeast, and parsley into rice off heat until glossy and coating the back of a spoon.
8
Plate
Spoon rice into a bowl and finish with a crack of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g arborio rice, uncooked
- 7 oz200g cremini mushrooms
- 22 small shallot
- 2 clove2 clove garlic
- 1/2 cup120ml dry white wine
- 3 cups720ml vegetable stock
- 2 tbsp2 tbsp olive oil, divided
- 2 tbsp2 tbsp nutritional yeast
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
