Indulge in a creamy, flavour-packed vegan mushroom risotto, bursting with rich umami notes! This easy, family-friendly recipe is perfect for a satisfying midweek dinner, and the mushrooms provide a fantastic source of B vitamins and selenium.
Place the dried porcini mushrooms and vegan vegetable stock in a saucepan. Bring to a boil over a high heat, then reduce the heat to low and keep warm while you begin the risotto preparation.
In a wide, shallow pan, heat 2 tablespoons of vegan butter and the olive oil over a medium heat. Add the finely chopped shallot and fry for 6-8 minutes until it becomes tender. Stir in the crushed garlic and cook for 1 minute until fragrant. Add the sliced chestnut mushrooms to the pan. Using a slotted spoon, remove the rehydrated porcini mushrooms from the stock and add them to the pan as well. Fry all the mushrooms for 8-10 minutes until they are tender and golden.
Stir the risotto rice into the pan, ensuring it is well coated in the vegan butter and oil mixture. Pour in the vegan white wine and simmer for 2 minutes to allow it to reduce.
Begin adding the warm stock to the rice, one ladleful at a time. Stir continuously until each ladleful of stock has been fully absorbed by the rice before adding the next. Continue this process for 20-25 minutes until most of the stock has been absorbed and the rice is tender. Leave the last bit of stock in the saucepan to avoid any grit from the dried mushrooms.
Remove the pan from the heat. Stir in the remaining 2 tablespoons of vegan butter and the finely chopped parsley or chives into the risotto. Cover the pan and let the risotto rest for 5 minutes before serving.
For an even richer flavour, toast the risotto rice in the pan for a minute or two before adding the wine.
If you don't have vegan white wine, you can substitute it with a splash of extra vegetable stock and a teaspoon of apple cider vinegar for a similar tang.
To ensure a creamy risotto, stir frequently and patiently, allowing the rice to slowly absorb the stock.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a little extra stock or water.