Quick and Healthy Vegetarian Recipes Ready in 30 Minutes or Less

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Mushroom Risotto

Creamy, savory, and loaded with earthy flavors, this mushroom risotto is a comforting dish that feels fancy but is surprisingly simple! There’s no better way to pull yourself out of a mid-week slump than with a delicious and filling meal! Try using a combination of mushrooms like shiitake or oyster for added depth of flavor, and don’t forget that constant stirring is the key to a creamy dish!

Ingredients (for 2-4 servings):

• 1 tbsp olive oil
• 1 tbsp unsalted butter (or vegan butter)
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional, or sub with vegetable broth)
• 3 cups vegetable broth, warmed
• 1 1/2 cups cremini or button mushrooms, sliced
• 1/4 cup grated Parmesan or nutritional yeast (for vegan)
• 1 tbsp fresh parsley, chopped (optional, for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil and butter in a large skillet or saucepan over medium heat. Add garlic and onion, and sauté for 2–3 min. until softened.
2. Add the mushrooms and cook for 5–6 min., stirring occasionally, until browned and tender. Remove a small portion of the mushrooms for garnish, if desired.
3. Stir in the Arborio rice and toast for 1–2 min., ensuring each grain is coated in the oil and butter mixture.
4. Pour in the white wine (if using) and stir until absorbed.
5. Add warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for 18–20 min., or until the rice is tender and creamy.
6. Remove from heat and stir in grated Parmesan or nutritional yeast. Adjust seasoning with salt and pepper.
7. Plate the risotto, garnish with reserved mushrooms and fresh parsley, and serve warm.

Hungry for more? Check out these Healthy Meat-Free Lunches that Aren't Salad

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