Creamy Mushroom Risotto
Arborio rice slow-cooked with earthy mushrooms and vegetable broth, stirred gradually until the starch releases into a thick, creamy consistency — no dairy required. Nutritional yeast and a splash of dry white wine add depth and a savory, umami-rich finish. Plan on about 45 minutes of active cooking time.
Equipment
- Large sauté pan or wide pot
- Wooden spoon
- Ladle
- Small saucepan
Ingredients
Base
- 2 tablespoons extra-virgin olive oil organic and cold-pressed if possible
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1.5 cups Arborio rice short-grain rice, do not rinse
- 1 pound cremini or mixed wild mushrooms cleaned and sliced
Liquid & Seasoning
- 6 cups vegetable broth warmed in a separate pot
- ¼ cup dry white wine vegan-certified
- 1 teaspoon sea salt adjust to taste
- ½ teaspoon freshly ground black pepper
Finishing Touches
- 2 tablespoons vegan butter unsalted, optional for richness
- ⅓ cup nutritional yeast for cheesy flavor
- 1 tablespoon fresh parsley minced, for garnish
Instructions
- Warm the vegetable broth in a small saucepan over low heat, keeping it at a gentle simmer throughout the cooking process.
- Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent, stirring frequently.
- Stir in the garlic and cook for another 1 minute until fragrant but not browned.
- Add the sliced mushrooms and sauté for 7-9 minutes or until they release their moisture and begin to brown.
- Stir in the Arborio rice and toast for 2 minutes, stirring constantly. It should glisten and make a faint popping sound.
- Deglaze the pan with the white wine, scraping any fond from the bottom of the pan. Let it simmer until the wine is fully absorbed, about 1–2 minutes.
- Add 1 cup of warm broth to the rice and stir continuously until most of the liquid is absorbed. Repeat, one cup at a time, stirring regularly, allowing each addition to absorb before the next (this takes about 25–30 minutes).
- Once the rice is al dente and the texture is creamy, stir in the vegan butter and nutritional yeast. Season with salt and black pepper to taste. Adjust consistency with a splash of extra broth if needed.
- Remove from heat and let rest for 2 minutes. Plate immediately, garnished with fresh parsley.
Notes
- Use a mix of mushrooms like shiitake, oyster, and cremini for added umami depth.
- You can make this oil-free by dry-sautéing in a bit of vegetable broth.
- Add a splash of truffle oil at the end for a luxurious aromatic touch.
Nutrition
Calories: 473kcalCarbohydrates: 78gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 2051mgPotassium: 560mgFiber: 7gSugar: 7gVitamin A: 1105IUVitamin C: 5mgCalcium: 21mgIron: 4mg
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