It’s 3AM here in Sydney. I just got off a conference call with Toronto and I can’t sleep! What better time to write about… risotto?! This vegan mushroom risotto one of my all-time favorite recipes. I love the creamy rice and earthy mushroom combo. This total comfort food for me!
I adapted this recipe from the Gourmet Mushroom Risotto recipe at AllRecipes.com, by veganizing the ingredients and adding things like truffle oil. I don’t replace the Parmesan with anything as I don’t think it needs it. All it DOES require though, is A LOT of mushrooms. I like to use a variety of mushrooms:
If you can afford really nice dried mushrooms (like porcini), I recommend using a small handful of them.
Notes – Gourmet Vegan Mushroom Risotto Recipe
- Use the water leftover from reconstituting the dried mushrooms as part of your broth. It will add that much more mushroom flavor to the risotto!
- Make Arancini balls from any leftovers by forming balls or patties, coating them in breadcrumbs and lightly frying them. There’s never any leftover risotto in my house, but that’s apparently what other people do.
Updates – Gourmet Vegan Mushroom Risotto Recipe
March 17, 2013 – I made this again last night and have to say that this is just the best and most decadent thing ever. I’ve updated the post with a few new photos. Enjoy!
Looking for more meal ideas?
- Quinoa-Stuffed Peppers with Almonds and Mint
- Spinach & Lemon Quinoa Bake
- Gourmet Vegan Mushroom Risotto
- See all my vegan mains recipes
Gourmet Vegan Mushroom Risotto
This gourmet vegan mushroom risotto is so rich & creamy, everyone will be fighting for seconds! Delicious and naturally gluten-free!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Main, Side
- Cuisine: Italian, Vegan
Ingredients
- 6 cups vegetable broth
- 3 tablespoons olive oil, divided
- 2 pounds (4 cups) sliced mushrooms (white, brown, portabella, oyster, porcini)
- 2 tablespoons dried mushrooms, reconstituted (optional)
- 2 shallots, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped chives
- 2 tablespoons vegan margarine
- 1 tsp truffle oil (optional)
Instructions
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute.
- Add rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in the mushrooms, margarine, chives, and truffle oil. Season with salt and pepper to taste.
Keywords: comfort food, favorite, gluten-free, holiday & special occasion, italian, mushroom, rice, risotto, truffle oil, vegan
