Description
Indulge in the creamy, rich flavors of Slow Cooker Vegan Mushroom Risotto, a perfect dish for those seeking comfort without the fuss. This delightful recipe combines earthy mushrooms with savory herbs and luscious coconut cream, creating an exquisite meal that’s as effortless as it is delicious. Whether you’re hosting an elegant dinner or enjoying a cozy family night in, this risotto is sure to impress. With minimal hands-on time, you can savor a gourmet experience right from your own kitchen.
Ingredients
Scale
- ¾ pound assorted fresh mushrooms
- ½ cup chopped shallots
- 3 cloves garlic
- 1½ cups arborio rice
- ½ cup dry white apple vinegar
- 3–4 cups low-sodium vegetable broth
- ½ cup full-fat coconut milk
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
Instructions
- In a nonstick skillet, heat 1–2 tablespoons of olive oil over medium heat. Sauté mushrooms for about 5 minutes per side until golden brown. Set aside.
- In the same skillet, add another tablespoon of olive oil and cook chopped shallots for about 5 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
- Add arborio rice to the pan and toast for 1–2 minutes while stirring. Mix in apple vinegar, thyme, rosemary, and sage; let simmer until absorbed.
- Transfer rice mixture to a slow cooker and gradually add warm vegetable broth, about ½ cup at a time, stirring frequently until absorbed (about 20 minutes).
- Once creamy but firm, stir in coconut milk and miso until smooth. Add cooked mushrooms, lemon juice, and peas; adjust seasoning with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg