Description
Creamy and packed with flavor, this Vegan Mushroom Risotto is a delicious yet easy dish. Easy enough to make on a weeknight!
Ingredients
Units
Scale
- 1 tablespoon oil or vegan butter, optional (see note 1)
- 2 medium shallots, finely chopped (or 1/2 medium yellow or sweet onion)
- 5-6 cloves garlic, minced (more or less to taste)
- 1 tablespoon fresh thyme or chopped sage (or sub. 1 teaspoon dried)
- 16 ounces mushrooms of choice (we used baby Bella, see note 2)
- Sea salt and fresh cracked black pepper, to taste (we used 1/2 teaspoon each)
- 1/2 teaspoon truffle powder, optional (see note 3)
- 1 1/2 cups Arborio rice
- 5-7 cups vegan chicken or vegetable broth, as needed (see note 4)
- 1 1/2 cups frozen peas, thawed, optional
- 1/2 cup vegan parmesan cheese, grated, optional (see note 5)
- 1/4 cup fresh parsley, chopped
- Juice of 1/2 medium lemon (about 1-2 tablespoons lemon juice)
Instructions
- Saute shallots: Start by heating a tablespoon of oil or vegan butter in a large nonstick pot over medium high heat. Then add the shallots and cook for 2 minutes until slightly translucent, stirring frequently. If you are oil-free, heat the pan for 30 seconds with nothing in it, then drop the shallots in and stir frequently, adding water or broth a tablespoon at a time to keep it from burning.
- Heat broth: While that starts cooking, add your broth to a medium pot on a nearby burner. Heat to a simmer and keep at a low-medium simmer during the cooking process.
- Saute garlic and herbs: Add the garlic and thyme or sage and saute one more minute.
- Add mushrooms: Now add the mushrooms. Stir well and allow to cook until they have softened a bit and released some of their water, about 3 minutes.
- Toast rice: Turn the heat down to medium and add the rice. Stir well and toast for about 1 minute, until the rice starts to make a crackling noise.
- Season: Season with sea salt and fresh cracked black pepper--I like to start with a half teaspoon of each and that’s usually all I end up needing. You can always add more later but keep in mind that most broths contain salt. If using, add the truffle powder now too.
- Add broth and cook rice: Add broth a little at a time--I like to use my ladle to add one ladle full of the simmering broth from the other pot, then gently stir the rice. Let that broth absorb, and add another ladleful. Repeat this process for about 20-25 minutes until the rice is softer, but still somewhat al dente--or a little chewy.
- Add peas and continue cooking: Now add your thawed frozen peas if using and continue to cook about 5 minutes or until rice has reached your desired texture (some folks prefer softer rice and some prefer rice with a little texture).
- Add remaining ingredients: Add another ladleful or broth so it’s creamy, then add the parmesan, lemon juice, and parsley. Mix thoroughly and taste.
- Serve: Serve immediately and enjoy!
- Store: Refrigerate leftovers up to 3-5 days in an airtight container or freeze for up to 3 months in a freezer safe container. I think rice freezes well--I like to add a tablespoon or two of water to my rice when reheating--though I will say the mushrooms do lose a bit of their texture when reheated, but it’s not unpleasant.
Notes
- Note 1: To make oil-free, you’ll need a bit more broth and a bit of water to saute the shallots and garlic--and just stir it fairly often to ensure they aren’t burning.
- Note 2: You can use fresh or dried mushrooms, but I like the texture of adding fresh mushrooms. You can use any mushrooms, but I think white mushrooms provide the least flavor here. I used baby Bella mushrooms, and I love how easy to find they are and how much flavor they impart. Other good choices include shiitake, oyster, or maitake mushrooms. A mix of two different mushrooms would also be delicious.
- Note 3: This is a totally optional, slightly pretentious addition but it adds an amazing depth of flavor, so if you’ve got it, use it! Just a half teaspoon elevates the flavors a lot, but it’s still delicious without.
- Note 4: I like to use Better Than Bouillon No Chicken Base mixed with hot water for this dish, partially because I can control the salt content myself (you can mix as much or as little of it with water as you like). I also think the flavor is the best and it’s also the most economical option. Store bought vegan chicken broth also works. The combination of vegan chicken broth and mushrooms is delicious, so that’s what I prefer to use. However, vegetable broth will work as well.
- Note 5: Again, it’s not necessary but it adds a delicious flavor at the end. I love Violife vegan parmesan cheese, and I grate it with a microplane to get those beautiful fine shreds to put in and on top of the risotto. Alternatively, you can make my one minute vegan parmesan topping out of pantry ingredients.
- Cook Time: 35 minutes
- Category: Entree
- Method: Stove top
- Cuisine: American
Keywords: Mushrooms, Entree, Vegan Risotto, Vegan Mushroom Risotto