We welcome April with this an impressive Vegan Mushroom Risotto. Nutritious and rich in flavor, the mushrooms make every recipe an ideal ingredient. This risotto uses easy, seasonal produce that’s perfect for Spring.
A good risotto is a creamy Italian dish, can be made with few ingredients and can be transformed into a heavenly dish with a few more veggies.
The thing is, it’s not the kind of meal you that you can just leave it to cook it by itself. You need to pay attention to it.
This Vegan Mushroom risotto is made with simple ingredients that you can find in any supermarket.
You should always use the correct rice to make Risotto. Most supermarkets should sell arborio rice but if not you can easily find it online.
You can find the ingredients you'll need below.
- Arborio or Carnaroli Rice - Do not use another type of rice
- Mushrooms - Cremini or button ones
- Onions - Red or white
- Vegetable Stock – Use homemade if possible or a good quality store-bought
- Fresh Lime Juice – Goes perfectly with mushrooms and adds a lot of flavor
- Vinegar - White or Red
- Garlic & Coriander– Adds a base flavor
- Salt & Pepper – Season to taste
How To Make Vegan Mushroom Risotto – Step By Step
Gather all your ingredients (Photo 1)
Cut the mushrooms in half, Saute them, and put them aside. Make sure you cover them to keep them hot.
Finely chop the onions and garlic.
Heat a little olive oil in a large high-sided pan, once hot add the onions and saute until translucent. Add the garlic, coriander, and saute on medium heat stirring often until softened (around 10 minutes) (photos 2 & 3).
Add the rice and stir to coat. Add a few ladles of stock until the rice is just covered, stir until the rice absorbs the stock, and add another ladle or two. Continue adding the stock, stirring, and letting the rice absorb it until all the stock is used up. The rice should be cooked through, thick, and creamy (photos 5 & 6).
Turn off the heat and add the mushrooms, and added seasoning if needed. Stir until combined. (photo 7).
Serve immediately and nutritional yeast if you like. For Vegetarians, you can substitute the nutritional yeast with parmesan cheese.
Tips To Remember When Making Vegan Mushroom Risotto
- Don’t be in a rush!– The risotto needs time so all the flavors develop and taste great.
- Don’t cover it while cooking it– Make use you do not have a lid on it.
- Use Homemade stock if possible – I make my homemade stock. I just put it in the freezer in ice cubes and use it when I need it.
- Consume it immediately - You need to serve and consume it immediately so it keeps its creamy taste and texture.
Extra Tips
- Can you store it? - It's not recommended because it will lose its creaminess and it will not taste good. But in case you left it aside for a few hours, just add a little bit of hot stock and serve it.
- Mushroom cut - Do not overcut the mushrooms as they will "melt" on the pan.
- Homemade Stock – Every time you cut vegetables, do not throw anything. It can be made to a great vegetable stock. Wash all the leftovers and boil them in low heat for around 3-4 hours. Let it cool and keep it refrigerated for 10 days or in the freezer for up to 2 months.
For more tips, you can check 10 secrets of Vegetable Risotto
One More Risotto RecipeYou Might Like;
PLUS I HAVE YOU COVERED WITH THE VEGAN ULTIMATE GUIDE ABOUT ITALY. RESTAURANTS, CAFES, STORES, RECIPES, AND MUCH MORE. YOU WILL LOVE IT!!
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📖 Recipe
Vegan Mushroom Risotto
Ingredients
- 1 cup risotto
- ½ cup onions chopped
- 3 cloves garlic
- 2 tablespoon olive oil
- 4 cups vegetable broth
- 3 cups water
- ½ cup vegetable stock
- 1 cup mushrooms
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon coriander
- 3 tablespoon lime juice
Instructions
- Gather all the ingredients
- Cut the mushrooms in half, Saute them and put them aside. Make sure you cover them to keep them hot.
- Heat the broth and mix with water. Put on low heat and keep it beside the risotto pan, so it keeps hot.
- Finely chop the onions and garlic.
- Heat a little olive oil in a large high sided pan, once hot add the onions and saute until translucent. Add the garlic, coriander and saute on a medium heat stirring often until softened (around 10 minutes)
- Add the rice and stir to coat in the other ingredients. Add a few ladles of stock until the rice is just covered, stir until the rice absorbs the liquid and add another ladle or two. Continue adding the stock, stirring and letting the rice absorb it until all the stock is used up. The rice should be cooked through, thick and creamy
- Turn off the heat, add the mushrooms, the lime juice and added seasoning if needed. Stir until combined.
- Serve immediately and add nutritional yeast if you wish. For the Vegetarians, you can substitute the nutritional yeast with parmesan cheese.
Notes
- Consume it immediately – You need to serve and consume it immediately so it keeps its creamy taste and texture.
- Don’t be in a rush!– The risotto needs time so all the flavours to develop and to taste great.
- Don’t cover it while cooking it– Make use you do not have a lid on it.
- Use Homemade stock if possible – I make my homemade stock. I just put it in the freezer in ice cubes and use it when I need it.
Nutrition
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