Mushroom Risotto
This is a recipe for an extra creamy vegan mushroom risotto ! Risottos are not hard to make, they just take some time because you constantly have to be stirring it. Stirring the rice allows it to become gluey !
Rice: The best type of rice for risotto is arborio. Any other type of short grain rice would work to.
Mushrooms: Chesnut mushrooms are probably the more accesible ones. However, feel free to put a mix of mushrooms is your risotto. It will bring more flavour to it ! Porcini, shiitake or portobello mushrooms work well !
Broth: You can either buy a premixed broth or make it yourself with water and a veggie cube. In this recipe, I describe the latest.
White wine: No it can't be red wine. White wine brings a unique and distinct flavour to your risotto, make sure not to skip it.
Soya cream: I like to add some soya cream at the end to make it extra creamy!
Mushroom Risotto recipe
Servings
2-3
Preparation time
5 min
Cooking
time
30 min
total time
35
min
Ingredients
- 4 garlic gloves
- 1 yellow onion
- 250g of mushrooms
- 300g of arborio rice
- 800mL of water
- 200mL of white wine
- 1 knor veggie cube
- 2 tablespoons of soya cream
- Olive oil
- Salt and pepper
Instructions
Dice the onion, garlic and mushroom. To a pan under medium heat add the olive oil, onion and garlic and cook them for a few minutes.
Boil 800mL of water and add your veggie cube to it. Mix to allow it to dissolve. Your broth should always be kept warm, so that there is not temperature difference when you add it to your rice. The best is to leave it in a pot under low heat.
To the pan with onion, garlic and olive oil, add your rice. Let it fry for a few minutes. This will allow it to absorb water better. Once the rice looks a bit translucide, add the white wine. Mix well and wait for it to evaporate or get absorb by the rice. After this, it is time to slowly add your broth. You should always add your broth one scope at the time ! Add one scope of broth, mix well until the broth is fully absorbed by the rice. Only then, you can add the following scope. Repeat until you are half way through your broth. At this point, add the mushrooms and continue the process of adding one scope at the time while stirring. Once you are done adding the totality of your broth, add the soya cream, salt and pepper.
Mushroom risotto can be served with some fresh coriander and a few chili flakes. As a non-vegan option you can top it with parmesan cheese or almond powder as a vegan option.
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