Vegan | Gluten-free | Low calorie Mushroom Risotto | Hearty & Healthy
Updated: Sep 5, 2020
Hello dear people! I always skip the long intros in other people's recipes (I mean, you are here to cook, right? I am sure you don't want to read my life story, do you?), so I will spare you the trouble. You have your reasons and I have mine to make risotto at home. Did it land you here? Great! So, let's get cooking 👩🏻🍳
Before you begin, this risotto is:
no (dairy free or vegan) butter
no (dairy free or vegan) cream
no (dairy free or vegan) cheese
In case you are curious about the journey of this recipe keep reading if not you can skip this part –
I always cooked vegetarian risotto not because of a dietary restriction but because of wanting to make justice to this wonderful dish. I used to cook risotto in classic Italian way which is mostly with mushrooms. Sometimes I would add peas & asparagus. Then I started to experiment on the recipe over time to make it lighter, so I can have it more often or weekdays without feeling heavy or guilty about all the calories you (if I am on a caloric deficit based diet).
I am also gluten intolerant, and GF pasta is not always available in online shops ( I seldom buy groceries in-store). Hence, risotto is a more accessible yet sophisticated option to appease my cravings for Italian cuisine. I started to mix vegan cooking methods with flexitarian ways; letting go of butter, cream, etc. and subbing with vegan cheesy flavors and creamy textures. At the end I believe that I perfected a recipe that is so light but so hearty. It became my go to comfort food. And, it turned out to be vegan!