Mushroom Risotto

In Dinner, Recipes by Muriel7 Comments

If you’re looking for a bit of wintery decadence, try this. For mushroom lovers only, though: I did not hold back on the mushrooms in this one!

A traditional risotto typically uses butter, white wine and parmesan cheese for a rich flavour: this vegan version uses vegan butter (I use Flora Vegan), a good quality white wine, and a generous dash of nutritional yeast for cheesy flavour.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

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5 from 3 votes

Mushroom Risotto

Risotto fans, try this out next time you get your hands on great mushrooms.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Global, Italian
Servings: 4 servings

Ingredients

  • 4 dried shiitake mushrooms
  • 1/2 cup hot water
  • 4 tbsp olive oil
  • 1 litre vegetable stock
  • 1 tsp soy sauce
  • 1 tsp miso paste
  • 3 cups mixed fresh mushrooms
  • 1/2 medium onion chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 tbsp vegan butter
  • 1/4 cup nutritional yeast
  • 1/3 cup chives finely chopped

Directions

  • Soak the dried mushrooms in about half a cup of hot water.
  • Prepare the vegetable stock and set aside.
  • Mix the soy sauce and miso paste until there are no lumps, then add to the stock.
  • Add the mushroom soaking water to the stock, and finely dice the rehydrated mushrooms.
  • Heat 2 tablespoons of the olive oil over medium-high heat, and add the fresh mushrooms.
  • Sauté for a few minutes, until soft.
  • Remove the mushrooms and set aside (with their liquid).
  • Reduce heat a bit, add 2 tablespoons of olive oil, and add the onion.
  • Sauté until soft and translucent.
  • Add the arborio rice and stir for a couple minutes until a bit golden in colour.
  • Add half of the wine, and stir constantly until absorbed. Add the rest of the wine and stir until absorbed.
  • Add the stock mixture one cup at a time, stirring constantly until fully absorbed. Keep stirring while adding broth, until the rice is soft and translucent.
  • Remove from the heat, and stir in the vegan butter, nutritional yeast, mushrooms and chives.
  • Add freshly ground black pepper to taste.
  • Serve immediately.

Comments

  1. 5 stars
    We just tried your risotto recipe for dinner tonight and it was absolutely superb! Thoroughly enjoyed by the whole family – vegans and non-vegans alike. Will definitely make it again!

      1. 5 stars
        Creamy and full of flavour! Loved this recipe! We couldn’t help ourselves but finishing it all!! Thanks for sharing it!

  2. Thank you for this! I tried out the recipe for the first time last night, and it blew away some non-vegan friends away! Can you add a pinterest button somewhere on the site? I would love to pin this and keep it for easy reference 😀

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