Vegan Mushroom Risotto with Chia Seeds

Vegan Mushroom Risotto Chia Seed PinThis Vegan Mushroom Risotto with Chia Seeds recipe is a decadent and filling treat. It pairs well with a Hearty Side Salad, Roasted AsparagusSteamed Broccoli or anything green to add some color to your rich and creamy risotto.

Risotto is a traditional dish from Northern Italy made with Arborio rice. This type of rice is starchier than regular white rice, and the starch is released while cooking, giving the dish its creamy texture. Don’t use regular rice for this recipe or it won’t come out right.

Chia Seeds are a good source of Omega 3 so we try to mix them in whenever we can. According to Dr. Greger, a tablespoon of chia seeds or flax seeds is all you need to get your daily dose of Omega 3 fatty acids (sans saturated fat, cholesterol and mercury found in the most recommended source of Omega 3’s: fish). This recipe gets you halfway to your daily amount. We also like to throw half a tbsp of flax meal in our Rolled Oats Breakfast, too.

Note: Remember to soak your cashews ahead of time so your Vegan Cashew Cream is ready when your risotto is finished.


Mushroom Risotto w/ Chia
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Mushroom Risotto w/ Chia
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare your Cashew Cream ahead of time.
  2. Add chia seeds to the 1/2 cup water and soak to soften. Set aside.
  3. Heat 3 tbsp veggie broth in a large skillet over medium heat.
  4. Add the mushrooms, shallots and garlic. Cover and steam for 3-4 minutes.
  5. Add in the Arborio rice and stir to combine.
  6. Add the white wine to the skillet and bring to a boil until the wine reduces by half.
  7. Add the remaining 4 cups veggie broth, one cup at a time. Stir the mixture, cover and cook over low medium to low heat, stirring frequently.
  8. Once most of the liquid is absorbed, add another cup of broth and continue the process until the rice is completely softened and the liquid is absorbed. Add additional broth if needed to get the desired consistency. This process takes about 30 to 45 minutes.
  9. Stir in the cashew cream and the soaked chia seeds.
    Vegan Mushroom Risotto Chia Seed
Recipe Notes

Serving size is about 1 and a half cups.

Recipe inspired by Mary Mattern, Nom Yourself.

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