Description
This Creamy Wild Mushroom Risotto is a luscious, vegan-friendly dish featuring a medley of wild mushrooms sautéed to perfection and combined with creamy vegan ingredients to create a comforting, flavorful risotto. With fresh herbs, garlic, and a splash of lemon juice, this recipe delivers a rich and satisfying meal perfect for any occasion.
Ingredients
Fresh Ingredients
- 1/2 cup fresh parsley, chopped
- 3 shallots, finely chopped
- 4 garlic cloves, minced
- 600g mixed wild mushrooms (chestnut, portobello, oyster, shiitake), some sliced finely, some chunkier, some whole small mushrooms
- 1/2 lemon, juiced
Pantry Ingredients
- 1 tablespoon vegan butter
- 1 teaspoon dried mixed herbs
- 400g arborio risotto rice
- 2/3 cup (150 ml) vegetable broth
- 4.5 cups (1 liter) vegetable stock
- 1/2 cup (30g) nutritional yeast or vegan parmesan
- 1 heaped tablespoon vegan cream cheese
- 2/3 cup (150 ml) vegan cream
- Vegan parmesan for topping
- Salt and black pepper to taste
Instructions
- Prepare the base: Heat 1 tablespoon of vegan butter in a large saucepan or skillet over medium heat. Add the finely chopped shallots and cook them for a few minutes until softened.
- Sauté mushrooms and garlic: Add the minced garlic and the mixed wild mushrooms (cut into varying sizes for texture) to the pan. Cook for about 15 minutes, stirring occasionally, until the mushrooms have released their moisture and are caramelized. Stir in 1 teaspoon of dried mixed herbs.
- Toast the rice: Add the 400g arborio risotto rice to the pan and stir continuously for about 30 seconds until the edges become translucent, which helps enhance the rice's texture.
- Add liquid incrementally: Pour in 2/3 cup (150 ml) vegetable broth and stir until fully absorbed. Then, gradually add the vegetable stock, about one cup (ladle) at a time, stirring continuously and allowing each addition to absorb before adding the next. Repeat until all the stock is used and the rice is tender and creamy. If needed, add extra water to reach the desired consistency.
- Incorporate creamy elements: Stir in 1 heaped tablespoon of vegan cream cheese, 2/3 cup (150 ml) vegan cream, freshly squeezed juice of half a lemon, and chopped fresh parsley. Taste and season with salt and freshly ground black pepper as preferred.
- Finish and serve: Serve the risotto topped with a generous sprinkle of vegan parmesan and an extra grind of black pepper for added flavor and presentation.
Notes
- For best texture, do not rush the gradual addition of stock; stirring allows the rice to release its starch and become creamy.
- Using a variety of mushrooms adds depth and complexity to the flavor.
- If vegan cream or cream cheese are unavailable, substitute with cashew cream or a similar vegan substitute.
- Adjust seasoning at the end since the vegetable stock and vegan parmesan may contribute saltiness.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently with a splash of plant-based milk or broth to restore creaminess.