This vegan mushroom risotto is just pure comfort food if you ask me! It has a really small list of ingredients but the flavor is incredible, especially with the different topping, one of my go-to toppings of all times - caramelized onions!
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Ingredient Notes
Dried porcini mushrooms - I haven't used fresh mushrooms because these bring so much umami flavor that I didn't feel the need for it. However you can try adding some fresh mushrooms too!
White wine - I love the acidity and flavor the wine brings to this risotto. The alcohol evaporates while cooking! If you prefer not to use white wine, you can use more vegetable stock instead.
Aromatics - here we don't need many spices because the vegetable stock has a really strong flavor already! One thing to keep an eye out for is the salt amount of your vegetable stock. If it is already quite salty, don't add any more salt.
Caramelized onions - this is absolutely optional but I am a true fan of caramelized onions (even did a specific post on how to make them!) and I think it complements the risotto in a perfect way! I have tried this with both white onion and red onion, and the sweetness from the red onion enhances even further this dish!
The complete list of ingredients is located in the recipe card below.
Step by step instructions
Soaking the porcini mushrooms
Soak the porcini mushrooms in a bowl with enough boiling water to cover them. I usually need about 400 mL of boiling water. Soak for 10 minutes.
When done, chop them finely (if they are too large, if not, no need to chop them, really depends on how big you want them to be!) and keep the soaking water to use for the risotto.
Vegetable broth
In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm and so that it doesn't evaporate.
Risotto time!
- Heat a large pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the minced garlic and cook for 1 minute, stirring frequently to prevent the garlic from burning.
- Add the rice and cook for 1 minute, stirring occasionally. Add a pinch of salt and the white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
- Add the chopped porcini mushrooms along with the porcini soaking liquid. Let the liquid come to a boil and once it is mostly absorbed (about 10 minutes), reduce the heat to medium-low. The mixture shouldn't be boiling but just simmering because if it cooks too quickly it becomes a bit gummy.
- Using a ladle, add the warmed vegetable stock, 100 mL at a time. Let the stock simmer, and continue to add 1 ladle of vegetable stock at a time until it is "al dente" (cooked but with a bite to it). This should take about 15-20 minutes.
Toppings!
For this risotto, I love toping it with nutritional yeast and CARAMELIZED ONIONS!
To make them, heat a large nonstick frying pan over medium-low heat and, when hot, add the sliced onions. Let it cook and when it starts to stick to the pan, add a splash of water. Stir occasionally to prevent it from sticking to the pan (about every 2 to 3 minutes). This should take about 15 to 20 minutes.
Tips and variations
Warming the vegetable stock - To make the risotto, you want the vegetable stock to be warm the entire time so that it doesn't stop the cooking process when you add it to the rice.
Adding the vegetable stock - in order to make the perfect risotto, it is best to add a little bit of vegetable stock at a time and stir so that the rice cooks slowly and becomes the perfect consistency!
Toppings - here I have chosen to go with caramelized onions and some nutritional yeast but this is completely up to you and your personal taste! You could top it with some chili flakes, with some vegan parmesan or truffle oil!
Stirring - it is key to stir a risotto but not all the time. So my tip is to add the stock, stir and wait for it to evaporate. So I usually stir every 2 minutes or so. I learned this from this article on mistakes you can possibly make when cooking risotto!
Side dishes
I find risotto to be a super filling meal so I usually just have it with a salad (like this avocado mango salad) on the side.
Rocket or arugula is one of my favorite sides as it is quite spicy in a way that complements the risotto perfectly! Tomato would also be perfect because of its freshness.
If you are also wondering, what could you have as an appetizer before having this risotto, you could have this vegan garlic bread, a simple carrot potato soup, or even a vegan mushroom pate!
How to store it
Let the rice cool down and, when cold, transfer the risotto to an airtight container and store it for up to 3 to 4 days in the fridge.
How to freeze it
I don't like freezing rice but if you don't mind the mushy texture afterwards, try it out.
How to reheat it
I have reheated it in the microwave every time and it works really well. If it is too sticky, add some vegetable stock and mix well.
If you have the time, you can even reheat it in a small saucepan and stir vegetable stock until the desired consistency. Just don't stir for too long so that the rice doesn't become too mushy and overcooked.
Frequently asked questions
Arborio rice is my favorite to make risotto. I t is quite starchy so it will become much creamier than if you use long-grain rice.
The risotto should look creamy but not too thick or mushy. I recommend tasting after you have used about half the stock amount to be sure the risotto is still not cooked so that you don't accidentally overcook and add too much liquid.
You definitely can but the taste will be quite different. When using stock, the rice will absorb all the flavor but, if using water, the rice won't incorporate that flavor so well.
But, if you really can't find stock, I recommend using dried herbs to get the flavor you like the most.
When testing, I did this and used dried rosemary and dried majoram and it was good, just not as delicious as with stock.
If you try this recipe let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @nutsandpumpkin . I absolutely love seeing and sharing your recreations! Also, follow along on Facebook and Pinterest for the latest recipe updates!
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Vegan mushroom risotto
Equipment
- Bowl
- Pan
- Frying pan
Ingredients
Risotto
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 200 gram arborio rice
- 150 mL white wine
- 50 gram dried porcini mushrooms
- 400 mL mushroom soaking water
- 400-500 mL vegetable stock
Topping (optional)
- 4 red onions thinly sliced
Instructions
- Start by soaking your porcini mushrooms in a bowl with 400 mL boiling water or enough water to cover them. Soak for 10 minutes. When done, chop them finely if they are too large or leave them whole and keep the soaking water to use for the risotto.
- In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm and so that it doesn't evaporate.
- Heat a large pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the minced garlic and cook for 1 minutes, stirring frequently to prevent the garlic from burning.
- Add the rice and cook for 1 minute, stirring occasionaly. Add the white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
- Add the porcini mushrooms along with the porcini soaking liquid. Let the liquid come to a boil and once it is mostly absorbed (about 10 minutes), reduce the heat to medium-low. The mixture shouldn't be boiling but just simmering because if it cooks too quickly it becomes a bit gummy.
- Using a ladle, add the warmed vegetable stock, 100 mL at a time. Let the stock simmer, and continue to add 1 ladle of vegetable stock at a time until it is "al dente" (cooked but with a bite to it). This should take about 15-20 minutes.
- When done, transfer to a bowl and top it with your favorite toppings. Some ideas are caramelized onions, nutritional yeast, fresh coriander, truffle oil and some chilli flakes.
Topping (optional) - Caramelized onions
- While the rice is cooking, heat a large nonstick frying pan over medium-low heat and, when hot, add the sliced onions. Let it cook and when it starts to stick to the pan, add a splash of water. Stir occasionaly to prevent it from sticking to the pan (about every 2 to 3 minutes). This should take about 15 to 20 minutes.
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