Creamy risotto with mushrooms. This flavorful risotto recipe is vegan and easy to prepare.
WHAT IS RISOTTO?
Risotto is a creamy Italian rice dish made from special high-starch, short-grain rice. This is often Arborio rice. Unlike other rice recipes that are cooked in a pot of water, risotto is cooked very slowly. Gradually adding some liquid. Usually, the dish is cooked with chicken broth. For this vegetarian and vegan variant, we use vegetable broth.
In addition to vegetable broth, risotto is traditionally prepared with white wine, butter, garlic, onion and parmesan. For vegan risotto, we use dairy-free butter and vegan parmesan. If necessary, the white wine can also be replaced with more vegetable broth.
HELPFUL TIPS FOR THE RECIPE
- For the risotto, you should use onion and garlic as indicated. These ingredients add a lot of flavor to the recipe.
- Gradually add the vegetable broth instead of stirring in all at once. The method gives the rice enough time to absorb the broth.
- You should always keep an eye on the risotto while it is simmering and stir it occasionally. This way you avoid the risotto from burning and you add enough liquid.
- Use risotto rice because it absorbs the liquid particularly well and becomes nice and creamy. Risotto contains more starch than regular rice, giving it a nice thick and creamy texture.
- Use broth to flavor the risotto. The addition of mushrooms and parsley also gives the dish an aromatic note.
HOW TO STORE THE RICE DISH
- Freezing Risotto: You can freeze risotto. However, the texture changes somewhat. Freshly made risotto is definitely tastier and creamier.
- Keep Risotto in the Fridge: Risotto will keep in the fridge for 3-4 days. You can easily reheat the risotto in the microwave or in a pot on the stove. It’s best to add a sip of water.
HOW TO PREPARE THE VEGAN RISOTTO WITH MUSHROOMS
- Peel the onion and garlic cloves and cut into small cubes.
- Heat butter in a saucepan. Once the butter has melted, add the onion and garlic and sauté until translucent.
- Add the risotto, sauté briefly and then deglaze with white wine.
- Bring to a simmer over medium heat and gradually stir in the vegetable broth. Let the risotto cook for about 20 minutes, stirring occasionally.
- In the meantime, clean the mushrooms and cut into small cubes. Peel the garlic clove and cut into small cubes. Wash and finely chop the parsley.
- Heat oil butter in a coated pan. Fry the mushrooms all over. Season with salt and pepper and stir in the parsley.
- Once the risotto is done cooking, stir in the mushroom mixture and season to taste. Season to taste with salt and pepper.
Ingredients
- 200 g of risotto
- 250 g brown mushrooms
- 100 ml white wine
- 600 ml vegetable broth
- 1 tbsp butter
- 1 tbsp oil
- 1 onion
- 2 cloves of garlic
- 1 bunch of parsley
- Vegan Parmesan
Instructions
- Peel the onion and 1 clove of garlic and cut into small cubes.
- Heat 1 tbsp butter in a saucepan. Once the butter has melted, add the onion and garlic and sauté until translucent.
- Add the risotto, sauté briefly and deglaze with white wine.
- Bring to a simmer over medium heat and gradually stir in the vegetable broth. Let the risotto cook for about 20 minutes, stirring occasionally.
- In the meantime, clean the mushrooms and cut them into small cubes. Peel 1 clove of garlic and cut into small cubes. Wash and finely chop the parsley.
- Heat 1 oil butter in a non-stick pan. Fry the mushrooms all over. Season with salt and pepper and stir in the parsley.
- Once the risotto is done cooking, stir in the mushroom mixture and season to taste. Serve with vegan parmesan.
Have you tried the recipe?
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