Sometimes, there’s nothing more satisfying than good old comfort food.
That’s why I’m in the mood for this veganized Mushroom Risotto. This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but the results are well worth the effort.
When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after. Most groceries stores carry Arborio rice, or you can easily find it online.
The distinct flavor and texture of baby Portobello and white mushrooms are key reasons why I love this dish.
In addition to being tasty, mushroooms are incredibly good for you.
This rich, creamy, vegan Mushroom Risotto recipe goes “old school” with its traditional “stand and stir” technique.
Rich, Creamy, Vegan “Old School” Mushroom Risotto
4 cups vegetable broth, heated
1 T. olive oil
3 T. vegan butter, divided
3 cloves garlic, peeled and finely minced
½ medium onion, finely chopped
8 oz. organic baby Portobello mushrooms, cleaned and sliced
8 oz. organic white mushrooms, cleaned and sliced
1 cup organic Arborio rice
½ c. dry white wine
½ c. vegan Parmesan cheese, freshly grated
2 sprigs fresh organic rosemary, stems removed, leaves very finely chopped
Sea salt and pepper, to taste
In a small saucepan, heat vegetable broth until hot.
Add olive oil, one tablespoon vegan butter, and garlic to a cold saucepan.
Turn heat to medium and sauté for approximately one minute, or until garlic becomes softened.
Add onion and sauté for 2 minutes before adding the sliced mushrooms.
Cook mushrooms until they soften and release liquid, approximately 4 or 5 minutes.
Remove from heat and season with salt and pepper, to taste.
Transfer to a bowl and keep warm.
Return pan to heat and add remaining vegan butter.
Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes.
Add white wine and stir constantly until wine is completely absorbed.
Add one cup warm broth to pan and stir constantly until it is completely absorbed.
Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency.
This process should take approximately 25 – 30 minutes.
(If you want a creamier texture, add more broth until you achieve the results you desire).
Remove from heat and stir in the freshly grated vegan Parmesan cheese and fresh rosemary.
Add mushroom mixture and stir until thoroughly combined.
Season with salt and pepper to taste.
Transfer to serving dish and sprinkle with additional fresh rosemary, if desired.
Have you made a vegan, mushroom risotto?
Share your thoughts and comments with us.