Vegan Mushroom Risotto

Recipe View In a large saucepan, gently simmer the vegetable stock over low heat. Keep warm. (5 minutes)

Recipe View In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped mushrooms and sauté, stirring occasionally, until they release their moisture and begin to brown. (10 minutes)

Recipe View Add the diced onion and celery to the pot with the mushrooms. Cook until the onion is translucent and softened. (5 minutes)

Recipe View Stir in the minced garlic and cook until fragrant, being careful not to burn it. (3 minutes)

Recipe View Add the remaining 2 tablespoons of olive oil and the Arborio rice to the pot. Toast the rice, stirring frequently, until it turns opaque and emits a nutty aroma. (4 minutes)

Recipe View Pour in the white wine and stir, allowing it to be fully absorbed by the rice. (3 minutes)

Recipe View Season with dried thyme, salt, and pepper. (1 minute)

Recipe View Begin adding the warm vegetable stock, one cup at a time, to the rice mixture. Stir continuously, allowing each addition of stock to be fully absorbed before adding the next. This process will release the starches in the rice, creating a creamy texture. (20 minutes)

Recipe View Continue adding broth gradually, stirring constantly, until the rice is tender with a slight bite (al dente) and the risotto has a creamy consistency. Season with additional salt and pepper to taste. (5 minutes)