Vegan Mushroom Risotto
This vegan mushroom risotto recipe is the perfect fall dish. It has three different kinds of mushrooms cooked in two different ways, and is bursting with flavor.
Servings: 4
Ingredients
For the roasted mushrooms
- 8 ounces (227 g) shiitake mushrooms sliced in half
- 8 ounces (227 g) portobello mushrooms cut into 1/4" slices
- 2 tablespoons olive oil
- 4 cloves grated garlic
- 2 sprigs thyme
- Salt and pepper to taste
For the sautéed mushrooms
- 1-2 tablespoons olive oil, butter or dairy-free butter
- 2 cloves garlic crushed
- 8 ounces (227 g) cremini mushrooms sliced
- Salt and pepper to taste
For the risotto
- 1-2 tablespoons olive oil or dairy-free butter
- 1 medium onion minced
- 4 cloves garlic chopped
- 1 ½ cups (300 g) arborio rice
- 5 cups (1183 ml) vegetable broth
- 1 sprigs thyme
- 1 cup (236 ml) dairy-free milk
- 2 teaspoons lemon juice
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- ¼ cup (15 g) chopped parsley
- Salt to taste
Instructions
- Rub all of your mushrooms down with a damp towel to remove any dirt.8 ounces shiitake mushrooms, 8 ounces portobello mushrooms
- Toss your shiitake and portobello mushrooms with the olive oil, grated garlic, thyme, and a pinch of salt and pepper. Lay them out on a sheet pan or in an air fryer insert. Roast at 400 °F (204 °C) for 15-20 minutes or air fry at 375 °F (191 °C) for 10-12 minutes, or until they are crispy on the outside and tender on the inside. I used an air fryer and they turned out perfectly!2 tablespoons olive oil, 4 cloves grated garlic, 2 sprigs thyme, Salt and pepper
- Sauté the cremini mushrooms by heating the oil or butter in a heavy flat-bottomed pan over medium heat. Add the garlic and stir until fragrant. Add the sliced cremini mushrooms and sauté for 5-7 minutes, or until they are soft and any liquid released from them while cooking has evaporated. Season with salt and pepper. Remove the mushrooms from the pan and set aside.1-2 tablespoons olive oil, butter or dairy-free butter, 2 cloves garlic, 8 ounces cremini mushrooms, Salt and pepper
- In the same pan, heat 2 tablespoons of oil or butter over medium heat. Once hot, add the onion and sauté for 5 minutes, or until the onion is fairly soft. Add the garlic and stir. Add the arborio rice and stir with a wooden or silicone spoon and toast the rice for about a minute. Lower the heat to medium low, and continue stirring as you add in about ½ cup of the vegetable broth and the sprigs of thyme. Stir frequently and once the broth begins reducing, add another ½-1 cup of broth. Continue adding ½-1 cup of broth at a time, adding more broth once the rice has absorbed it and the rice just starts to stick to the bottom of the pan. This will take about 15-20 minutes total.1-2 tablespoons olive oil, 1 medium onion, 4 cloves garlic, 1 1/2 cups arborio rice, 5 cups vegetable broth, 1 sprigs thyme
- Once you’ve used up your broth, remove the sprigs of thyme and add the lemon juice, pepper, thyme leaves and ½ cup of the milk of choice. Stir and once the rice has absorbed most of the milk, add the remaining milk. Season with salt and stir in the sauteed cremini mushrooms and chopped parsley.1 cup dairy-free milk, 2 teaspoons lemon juice, 1 teaspoon fresh thyme leaves, 1/2 teaspoon black pepper, Salt, 1/4 cup chopped parsley
- Top your risotto with the roasted mushrooms, more black pepper and fresh thyme and enjoy immediately!
Nutrition
Serving: 1 serving | Calories: 454 kcal | Carbohydrates: 76 g | Protein: 10 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.003 g | Sodium: 1220 mg | Potassium: 606 mg | Fiber: 5 g | Sugar: 8 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
