Vegan Mushroom Risotto
We’ve been enoying risottos for 2 straight nights now, and I wanted to share this easy-to-prepare (but not exactly quick) Vegan Mushroom Risotto recipe with you all.
The ingredients are super simple + easy to find, and you shouldn’t have any problem stocking them. I used Nutritional Yeast to make the risotto cheesy, whereas Coconut Milk adds extra creaminess to it.
I couldn’t find fresh shiitake mushrooms in my area so I used dried ones instead. Just soak them in hot water for 15 minutes and then drain prior to using them.
Tip : Don’t discard the soaking water. You can mix it with veggie stock.
First, I sauteed button mushrooms and shiitake mushrooms with olive oil, salt, and pepper.
Next, I sauteed arborio rice with olive oil, onion, and garlic for about 4-5 minutes. Make sure you use a large pan / pot for this.
Time to cook the rice. Add 1 cup of veggie stock and stir continuously until the rice absorbs much of the liquid.
Add another cup of stock and stir continuously until it’s absorbed. Repeat the same until you’ve used up all the veggie stock. I used almost 5.5 cups of it.
Remember I mentioned this isn’t exactly a quick recipe? Well, the stirring-cooking process alone took me around 30 minutes.
And it was worth every minute of it!
For the final step, I added the sauteed mushrooms + nooch + coconut milk + freshly chopped cilantro. The risotto will turn thicker and creamier as it starts to cool.
Let’s do this.
BTW, I recently published my cookbook with 90 easy-to-follow Indian recipes. Do check it out on Amazon. 🙂
Vegan Mushroom Risotto
Creamy and delicious vegan mushroom risotto recipe by Veganbell.
To saute mushrooms
Step A : Saute the mushrooms
Set a pan over medium heat. Add oil. Once it's hot, add shiitake + button mushrooms and stir-saute for 3-4 minutes.
Add salt + pepper and saute for 2 more minutes.
Step B : Prepare the rice
Set a large non-stick pan over medium heat. Add oil. Once it's hot, add garlic + onion. Stir-saute for 3-4 minutes, or until translucent.
Next, add arborio rice and stir-saute for 2 minutes.
Now, add rice wine vinegar and stir-cook until it's evaporated.
Then add 1 cup of veggie stock. Stirring continuously, cook until much of the liquid is absorbed.
Add another cup of veggie stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until you've used all 5.5 cups of stock. This process generally takes 25-30 minutes.
Next, add the sauteed mushrooms + nutritional yeast + coconut milk + freshly chopped cilantro. Stir-cook for about a minute. Turn off the heat. Serve.
If you enjoyed the Vegan Mushroom Risotto recipe, check out this delicious Kidney Bean Burger I posted earlier.
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If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.
Thanks for visiting Veganbell. 🙂