Plant-Based Mushroom Risotto

1. 1

   Pour the vegetable stock into a large pot and bring it to a boil over medium heat. Reduce the heat to low, cover, and keep it warm.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the celery and garlic, and cook until the garlic is fragrant, about 3 minutes.

3. 3

   Add the remaining 2 tablespoons olive oil and the Arborio rice to the Dutch oven. Cook, stirring often, until the rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in the white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

4. 4

   Begin stirring in the reserved warm vegetable stock, one cup at a time; let each addition be fully absorbed before adding the next, stirring continuously. Continue adding the broth gradually, stirring constantly, until the rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

• Calories 683.43 kcal High
• Protein 9.64 g Moderate
• Carbs 114.14 g Moderate
• Total Fat 14.42 g Moderate
• Saturated Fat 2.04 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 295.97 mg Moderate
• Fiber 10.09 g Good Source
• Sugar 4.95 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 427.81 mg Good Source
• Iron 8.67 mg Good Source
• Potassium 1174.67 mg Good Source
• Vitamin A 33.62 mcg_rae Low Source
• Vitamin C 43.09 mg Good Source
• Vitamin D 6.02 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷