Vegan Mushroom Risotto

Ingredients

This vegan adaptation replaces the original ingredients of butter, cheese, and chicken broth with plant-based alternatives. Nutritional yeast is used to add a cheesy flavor, while vegetable broth replaces the chicken broth. The dish remains true to the original in terms of cooking technique and the creamy texture of the risotto. We alse have the original recipe for Risotto alla pilota, so you can check it out.

• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 8 ounces (225 g) mushrooms, sliced 8 ounces (225 g) mushrooms, sliced
• 1 ½ cups (300 g) Arborio rice 1 ½ cups (300 g) Arborio rice
• ½ cup (120 ml) white wine ½ cup (120 ml) white wine
• 4 cups (960 ml) vegetable broth 4 cups (960 ml) vegetable broth
• 2 tablespoons (30 g) nutritional yeast 2 tablespoons (30 g) nutritional yeast
• 1 tablespoon (15 g) vegan butter 1 tablespoon (15 g) vegan butter
• 2 tablespoons (30 ml) fresh lemon juice 2 tablespoons (30 ml) fresh lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2. 2.
   Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
3. 3.
   Stir in the Arborio rice, ensuring each grain is coated with the oil. Toast the rice for a minute or two until it becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the vegetable broth, one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next. Repeat until the rice is cooked al dente, with a slight bite to it.
6. 6.
   Stir in the nutritional yeast, vegan butter, and fresh lemon juice. Season with salt and pepper to taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for its creamy texture and ability to absorb flavors.
• Nutritional yeast — Adds a cheesy flavor to the risotto. Adjust the amount according to personal preference.
• Vegan butter — Enhances the richness and creaminess of the dish.

Tips & Tricks

• Stir the risotto continuously while adding the vegetable broth to ensure a creamy consistency.
• Use a wide pan to allow the rice to cook evenly and absorb the flavors.
• Experiment with different types of mushrooms for varied flavors and textures.
• Add a handful of spinach or peas for an extra burst of color and nutrients.
• Leftover risotto can be transformed into delicious arancini (rice balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Vegan Mushroom Risotto as a main course, accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled tofu or seitan for a complete vegan meal.

Presentation advice

Present the Vegan Mushroom Risotto in a shallow bowl, allowing the creamy rice and mushrooms to take center stage. Garnish with a sprinkle of fresh parsley for a pop of color.