This rich and creamy plant-based risotto has all the flavor and decadence that’s quintessential to this classic Italian dish. It’s a versatile recipe that can be brought to life and customized in many delicious ways through use of different broths, herbs, spices, and vegetables.
The key to good risotto is cooking the rice in a rich broth, adding hot broth a little at a time while frequently stirring. This method causes the starch on the outside of the grains to release, making a thick and creamy sauce. The rice grains should still remain “al dente” and intact. So, pay close attention as you cook.
In this vegetable-based version, we let the vegetables speak for themselves. Mushrooms add some umami flavor and a meaty texture. Feel free to substitute any type of mushroom you like, fresh or dried. If you are using dried mushrooms, make sure you rehydrate them first. We cook the vegetables in this recipe separately, so they remain crisp.
