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Vegan Mushroom Risotto (GF)
This Vegan Mushroom Risotto is full of flavour, rich and creamy and super comforting! The best simple plant-based dinner!
Course
Main Course
Cuisine
Italian
Keyword
mushroom risotto, vegan mushroom recipe, vegan risotto
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
Calories
418
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
(
1
tablespoon
)
oil
(coconut, rapeseed or olive)
1
(
1
)
onion
, diced
2
(
2
)
garlic cloves
, peeled and minced
115
g
(
1 ½
cup
)
mushrooms
, sliced (I used chestnut/button mushrooms but you can use any type)
7
g
(
0.25
oz
)
porcini mushrooms
, soaked briefly in hot water, drained and minced
1
(
1
)
vegetable stock cube
(ensure gluten-free if necessary)
475
ml
(
2
cups
)
water
150
g
(
⅔
cup
)
uncooked risotto rice
(or sub Japanese sushi rice)
100
ml
(
½
cup
)
unsweetened almond milk
(or sub cashew milk, or oat milk for a nut-free version)
2
tablespoons
(
2
tablespoons
)
nutritional yeast
Salt + pepper
to taste
Instructions
Heat the oil in a pan and add the onion and garlic once hot
Fry for 5 minutes until softened
Add the mushrooms and porcini mushrooms and fry for around 10 minutes until mushroom are golden brown
Dissolve the stock cube in 475ml (2 cups) boiling water
Place the rice in the pan and add the stock a little at a time, stirring regularly - this releases the starch from the rice, creating a creamy texture
Continue until all the stock has been used up - this should take around 15 minutes, and the rice should be cooked by this point
Add the almond milk, nutritional yeast and salt + pepper, and mix well - cook for a further few minutes
Turn off the heat and leave the pan with the lid on for 5 minutes before serving
Best enjoyed immediately!
Nutrition
Calories:
418
kcal
|
Carbohydrates:
72
g
|
Protein:
11
g
|
Fat:
9
g
|
Sodium:
423
mg
|
Potassium:
508
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin C:
6.2
mg
|
Calcium:
85
mg
|
Iron:
4
mg