There’s nothing quite as comforting as a bowl of creamy, savoury risotto, and when it’s packed with a medley of mushrooms, it’s pure plant-based perfection! My Mushroom Medley Risotto is a celebration of earthy flavours, combining a variety of mushrooms to create a rich and hearty dish that’s perfect for any night of the week. Whether you’re a die-hard mushroom lover or just looking for a satisfying meal that happens to be vegan, this risotto will hit all the right notes. Imagine tender arborio rice soaked in a flavourful broth, each bite bursting with umami goodness from the mushrooms. It’s the kind of meal that feels indulgent yet nourishing, cozy yet sophisticated. So, grab your favourite mushrooms, and let’s dive into this delightful plant-based risotto that’s sure to become a staple in your kitchen!
What are the best mushrooms to use in a vegan mushroom risotto?
For a vegan mushroom risotto, you want to choose mushrooms that offer a deep, earthy flavour and a satisfying texture. A mix of oyster, shiitake, and portobello mushrooms works wonderfully, as they each contribute unique flavours and textures. Oyster mushrooms are meaty and robust, shiitakes add an umami punch, and portobellos bring a hearty, almost meaty quality to the dish. You can also add exotic varieties like king oyster or chanterelle mushrooms for a more gourmet twist. Sautéing these mushrooms before adding them to the risotto enhances their flavour, creating a rich, layered taste that makes this vegan risotto truly special. But honestly, whatever mushrooms you have on hand will absolutely do the job!
How can I make my vegan mushroom risotto creamy without dairy?
The key to a creamy vegan mushroom risotto lies in the cooking technique and the natural starches of the arborio rice. As the rice cooks, it releases starch, which creates a creamy texture without the need for dairy. Stirring the risotto frequently helps to release more starch, making the dish richer and creamier. Additionally, using a small amount of plant-based cream, such as cashew cream or coconut cream, can enhance the creaminess if desired. However, the traditional method of gradually adding warm broth and stirring continuously is usually enough to achieve that luscious, creamy consistency we all love in a mushroom risotto.
How do I keep my vegan mushroom risotto from becoming too thick?
To prevent your vegan mushroom risotto from becoming too thick, it’s important to add the vegetable broth gradually and stir frequently. This allows the rice to absorb the liquid slowly and evenly, creating a creamy, not sticky, texture. If you notice the risotto getting too thick before the rice is fully cooked, simply add more warm broth, a little at a time, until the desired consistency is reached. Remember, risotto should be slightly loose and creamy, not dry or sticky, so don’t be afraid to add extra liquid as needed during the cooking process. And remember, don’t rush the process.
Mushroom Risotto with Basil Pesto
4
5
35
40
Ingredients
1.5 cups Aborio Rice
2 tbsp Olive Oil
1/2 Brown Onion
6 Garlic Cloves
2 cups Mixed Mushrooms
4 cups Vegetable Broth
2 tbsp Balsamic Vinegar
2 tbsp Nutritional Yeast Flakes
1 cup Spinach
1/2 tsp Celtic Sea Salt
- Basil Pesto
1 cup Fresh Basil
1/4 cup Pine Nuts
2 Garlic Cloves
1/4 cup Nutritional Yeast Flakes
1/3 cup Extra Virgin Olive Oil
1 tsp Celtic Sea Salt
1 tsp Lemon Juice
Directions
- In a food processor, combine the basil leaves, pine nuts, garlic, and nutritional yeast flakes. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Add lemon juice and salt, adjusting the seasoning to taste. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of Celtic salt. Sauté for about 5-7 minutes, until the mushrooms are golden and have released their moisture. Remove from the skillet and set aside.
- In the same skillet, heat the remaining tablespoon of olive oil. Add the chopped onion and cook for about 5 minutes, until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant. - Add the arborio rice to the skillet, stirring to coat the rice with the oil and onion mixture. Cook for 2-3 minutes, allowing the rice to lightly toast. Then splash in balsamic vinegar to ‘de-glaze’ in place of wine.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the broth before adding more.
Continue this process until the rice is al dente and the risotto has a creamy consistency. This should take about 18-20 minutes. - Stir in the cooked mushrooms, nutritional yeast flakes, and spinach leaves. Cook for an additional 2-3 minutes, until the spinach is wilted and everything is well combined. Season with Celtic salt and freshly ground black pepper to taste.
- Spoon the risotto into bowls and top each serving with a generous dollop of the vegan basil pesto. Swirl the pesto into the risotto for a burst of fresh, herby flavour. Enjoy your creamy, plant-based mushroom risotto!
