About the Recipe
This mushroom risotto is creamy, savory, and deeply comforting. Arborio rice slowly absorbs warm vegetable stock while mushrooms and vegan butter create a rich, velvety finish.
Ingredients
1 tbsp olive oil
1 medium white or yellow onion, diced
6 cups (480 g) cremini mushrooms, sliced, reserving 1 cup for topping
½ cup dry white wine, optional
5 garlic cloves, minced
1½ cups (300 g) Arborio rice
6 cups vegetable stock, warmed
2 tbsp vegan butter
Salt and freshly ground black pepper, to taste
Toppings
Reserved sautéed mushrooms
Fresh parsley, chopped
Vegan Parmesan
Freshly cracked black pepper
Truffle oil
Red pepper flakes
Preparation
Step 1
Heat the vegetable stock in a saucepan over low heat and keep warm.
Step 2
Heat the olive oil in a large skillet or Dutch oven. Sauté the reserved 1 cup mushrooms for 6–8 minutes until golden. Season and set aside.
Step 3
Add the onion to the same pan and cook for 4–5 minutes. Stir in the garlic and cook for 30 seconds.
Step 4
Add the remaining mushrooms and cook for 8–10 minutes until browned.
Step 5
Stir in the Arborio rice and cook for 1–2 minutes.
Step 6
If using white wine, pour it in and stir until almost completely evaporated.
Step 7
Add the warm stock one ladleful at a time, stirring frequently and waiting until absorbed before adding more. Continue for 20–25 minutes.
Step 8
Remove from the heat and stir in the vegan butter. Season with salt and pepper.
Step 9
Rest for 2 minutes, then serve with reserved mushrooms and desired toppings.
