Vegetarian Mushroom Risotto

Ingredients

This vegetarian adaptation of the classic Italian risotto replaces the traditional meat or chicken broth with vegetable broth, making it suitable for vegetarian diets. The absence of meat is compensated by the robust flavors of mushrooms, which add a unique depth to the dish. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat until hot but not boiling.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
4. 4.
   Stir in the Arborio rice and cook for a minute, ensuring each grain is coated with the oil.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the hot vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
7. 7.
   Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
8. 8.
   Let the risotto rest for a few minutes before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Use a variety of mushrooms like cremini, shiitake, or oyster mushrooms to enhance the flavor and texture of the risotto. Make sure to clean them properly and slice them evenly for even cooking.

Tips & Tricks

• To enhance the mushroom flavor, you can sauté the mushrooms separately before adding them to the risotto.
• Stir the risotto frequently to release the starch from the rice, resulting in a creamy texture.
• If you prefer a more intense flavor, add a splash of truffle oil or a sprinkle of dried porcini mushrooms.

Serving advice

Serve the Mushroom Risotto hot in individual bowls, garnished with freshly chopped parsley. Accompany it with a side salad or crusty bread for a complete vegetarian meal.

Presentation advice

For an elegant presentation, shape the risotto into a round mold on the plate and sprinkle some grated Parmesan cheese on top. Garnish with a sprig of fresh parsley for a pop of color.