Creamy Vegan Mushroom Risotto

Had to use Basmati rice instead of Arborio or something closer to Arborio. Added mint leaves at end. Didn't make a vegan parmesan, kept it plain. Still, the result was decent.

YUMMIES!

Personally, I am a pescetarian so I made it my own. Did half of the recommended mushrooms and made up for it with spinach. I added shrimp to it and it was really good! I can imagine doing the same without shrimp would be just as good 😁

This was my first time making risotto, and for that I think it turned out even better than expected. The recipe is definitely not difficult, ingredients are straightforward and take minimal prep. We used Better Than Bouillon vegetable base and 16 oz of baby bella presliced mushrooms. Arborio rice was easy to find, 1.5 cups. 4-5 cloves of garlic, smashed and not minced, and yellow onion. For butter, two healthy tablespoons of Country Crock Plant-Based butter, and after all that I only added black pepper, I didn't think any additional salt was necessary due to the amount in the stock. Overall, we were very happy with the flavor, it was just right for a risotto. You may want to include the white wine, or add some extra spices to taste, but when I make it again I don't think I'll change anything. Some notes on the process, it took a lot longer than the recipe said, probably because I was overly cautious with the temperature. Maybe an extra ten minutes per addition of stock over what the recipe calls for. I covered after stirring each time and started checking constantly after the bubbles from simmering started holding their structure rather than popping immediately. Definitely recommend for 3-4 people or you'll end up with leftovers, even without sides we were full after two servings each with half of it left.