Creamy Vegan Mushroom Risotto
That moment when the aroma of sautéed garlic and wine hits you—pure comfort! You absolutely must try this Creamy Vegan Mushroom Risotto. It’s an easy, one-pan Italian dream, packed with umami and those brilliant B vitamins from the fungi. Your midweek meal just got a serious, satisfying upgrade.
Ingredients
extra virgin olive oil2 tbsp
dried porcini mushrooms20 g
vegan vegetable stock1.2 l
vegan butter4 g
shallot1 whole
chestnut mushrooms250 g
risotto rice300 g
vegan white wine125 ml
fresh parsley20 g
garlic cloves2 clove
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
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.
Prepare the Stock
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.
Sauté Aromatics and Mushrooms
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.
Add Rice and Wine
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. Then season with salt and pepper.
Cook the Risotto
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. Be careful not to pour in any sediment from the bottom of the stock pot, which may contain grit from the dried mushrooms.
Finish and Serve
Remove the pan from the heat. Stir in the remaining 2 tablespoons of vegan butter and the finely chopped parsley into the risotto. Cover the pan and let the risotto rest for 5 minutes before serving.
