Mushroom Risotto
Mushroom Risotto is a creamy Italian rice dish that is served completely plant-based! The rice is slowly cooked in vegetable broth until it has a soft yet chewy texture, combined with the rich and savory aroma of mushrooms. Without butter or animal cheese, this dish still delivers deep flavors, soft textures blend together and becomes a dish that is elegant and filling at the same time!
Shared by Dara
Time
40 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 200 grams of risotto rice (short grain rice)
- 200 grams of mixed mushrooms (button mushrooms, oyster mushrooms, or dried mushrooms soaked in water), sliced
- One small onion, finely chopped
- 2 cloves garlic, chopped
- 700 to 800ml warm vegetable stock
- 2 tablespoons olive oil/vegetable butter
- 50 ml white wine (optional, can be replaced with additional stock)
- Nutritional yeast/shredded vegetable cheese to taste
- Salt, black pepper and a little fresh Thyme
👩🍳 Instructions
- 1
Heat oil/vegetable butter, saute the onions until softened, add the garlic and mushrooms, cook until the mushrooms release water and turn brown.
- 2
Add the rice, stir briefly until the rice is coated with oil and is slightly translucent.Add white wine if using, stir until absorbed.
- 3
Pour in the vegetable stock little by little while continuing to stir slowly. Wait until the liquid is absorbed before adding the next batch of stock. Continue cooking until the rice is fully cooked but still chewy.
- 4
Add nutritional yeast/plant-based cheese, salt, pepper, and thyme. Stir well, turn off the heat, and let it sit for a while.
- 5
Serve warm while the texture is still soft and creamy!