Creamy Vegan Mushroom Risotto (Printer-Friendly)
Creamy Arborio rice with mushrooms, thyme, and aromatic herbs in a comforting vegan Italian classic.
# What You’ll Need to Cook:
→ Produce
01 -
1 medium white onion, diced (250 g)
02 -
2 cloves garlic, minced (10 g)
03 -
1 sprig fresh thyme, leaves removed, or 1 teaspoon dried thyme
04 -
3 cups button or cremini mushrooms, roughly chopped (300 g)
05 -
2 cups portobello mushrooms, gills removed and finely chopped (150 g)
06 -
1 tablespoon lemon zest
07 -
1/4 cup chopped parsley (10 g), plus extra for garnishing
→ Pantry
08 -
8 cups vegetable stock, kept boiling
09 -
2 tablespoons olive oil (15 g)
10 -
2 cups arborio rice (400 g)
11 -
2 teaspoons sea salt
12 -
1 tablespoon vegan butter
# Steps to Prepare:
01 -
Bring the vegetable stock to a boil in a separate pot, then reduce heat and keep warm throughout the cooking process. Maintaining hot stock is crucial for proper risotto texture.
02 -
In a medium pot, heat olive oil over medium-low heat. Add diced onion, minced garlic, and thyme. Sauté for 3 to 5 minutes until onions become translucent and aromatic.
03 -
Add chopped mushrooms to the pot and cook for 5 minutes. Allow mushrooms to release their liquid, then continue cooking until the pan is nearly dry and mushrooms have reabsorbed most of their released moisture.
04 -
Add arborio rice to the mixture, stirring for 1 minute to toast. This enhances depth of flavour and facilitates even cooking.
05 -
Add hot vegetable stock to the rice one cup at a time, stirring continuously with a wooden spoon. Wait for each addition to be mostly absorbed before adding more. Repeat until all stock is incorporated and rice is al dente with a creamy consistency, about 25-30 minutes.
06 -
Season risotto with sea salt, then fold in chopped parsley and lemon zest. Remove from heat and stir in vegan butter. Adjust seasoning if needed. Serve immediately, garnished with fresh parsley, a squeeze of lemon juice, and cracked black pepper if desired.
# Extra Cooking Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of stock or water to restore creaminess.