Easy Vegan Mushroom Risotto
My favourite recipe for vegan mushroom risotto makes the pefect meal for two. So easy to make and super creamy- but completely dairy free!
Ingredients
- 10 g dried porcini mushrooms
- 1 tbsp olive oil for cooking
- 1 large brown onion chopped
- 2 cloves garlic finely chopped
- 140 g risotto rice carnaroli or arborio
- 100 g chestnut mushrooms sliced
- 60 ml white wine
- 500 ml vegetable stock
- 2 tbsp nutritional yeast (optional but tasty!)
- 1 tbsp olive oil
Instructions
- Rehydrate the porcini mushrooms in a small bowl, with just enough boiling water to cover them. Leave them for 20 minutes and drain, retaining the liquid.
- Meanwhile, heat 1tbsp oil in a large pan over a medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
- Next, add the rice, sliced chestnut mushrooms and rehydrated porcinis. Stir and cook for a couple of minutes to combine and toast the rice.
- Add the wine and porcini water to the pan. Bring to a simmer and wait for this to absorb, stirring occasionally.
- Keeping the stock at a simmer in a saucepan, add it to the risotto pan a ladle at a time. Stir often, waiting for the last ladle of stock to be absorbed before adding the next.
- After around 15 minutes, all of the liquid should be absorbed and the rice should have no chalky texture inside.*
- Add nutritional yeast and season to taste. Stir well. Add the olive oil and give it one final stir before serving.
Notes
*If the rice is still chalky at this point, continue adding stock or boiling water and stirring until rice is cooked through.
Tried this recipe?Let us know how it was!