Vegan Mushroom Risotto

This vegan mushroom risotto is one of the best risottos I had in a very long time!! I absolutely adore mushrooms for their health benefits and medicinal properties, and there is nothing better than combining delicious mushrooms with a creamy risotto rice. Sincerely, a match made in heaven.

What are the best mushrooms for risotto and how can you make it so utterly delicious? It is the combination of dried and fresh mushrooms that, together, provide a lot of depth and earth to this dish. For the dried mushrooms, I used porcini mushrooms. For the fresh mushrooms, I used an herbal since ling. I know Germans are quite mushroom “crazy” (similar) to the Italians. If you cannot find a mushroom like that, a fresh porcini will also do. Basically anything with a bit of bite to it and some texture.

This mushroom risotto recipe comes together in no time, involves little work and is creamy, delicious, and super earthy. It is the perfect comfort food. I deliberately kept the pictures fairly dark in order to let them shine!! And how beautiful is the light bouncing off these beautiful creamy mushrooms and the risotto rice 😍?! It is an absolute delicious dream come true!!!

Why is this Vegan Mushroom Risotto good for you?

Mushrooms

Of course, I cannot not talk about mushrooms in a predominantly mushroom based dish 😉. Mushrooms are technically a fungi and not a vegetable. Nevertheless, the edible varieties are usually prepared and cooked as you would do with vegetables. Mushrooms are super high in copper, selenium, vitamin B2, potassium, zinc, and folate (among others). The exact nutrient density is obviously depending on the individual mushroom kind. Copper is important for healthy nerves and bones. It also supports your body in making red blood cells, which, in turn, transport oxygen all over your body. Potassium is super important for your blood pressure and is one of the key nutrients that can support healthy blood pressure, thereby decreasing your risk of heart disease.

Mushrooms also have strong antioxidant and anti-inflammatory properties. As we discuss time and time again, antioxidants – a wide variety and kinds – are super important in order to reduce free radicals within our bodies and combat oxidative stress which is one of the most common contributors to Western diseases. Last but not least I want to mention beta glucan, a form of soluble fiber found in mushrooms. Beta glucan has been linked to improving cholesterol levels and regulating blood sugar levels, again, supporting your heart health. When choosing mushrooms, be sure that they are firm to the touch, not moist and do not have any mold on them. They usually store well in a paper bag in the fridge for about 5 days or so. You can brush off the dirt and or lightly wash them. Be aware though, that mushrooms tend to become a bit soggy when coming into contact with water though.

How can I adjust this Vegan Mushroom Risotto recipe to my dietary requirements?

This recipe is gluten-free, vegetarian, nut-free, and vegan. Due to the grains used from the rice, it is, sadly, not suitable for the paleo lifestyle.

Similar Recipes on the Blog

There are so many delicious comfort food options on the blog 😍. Be sure to also check out the following recipes:

• Vegan Mac and Peas Casserole
• Sri Lankan Cashew Curry
• Vegan Penne alla Vodka
• Kohlrabi Casserole with Tomatoes and Sage
• Vegan French Onion Soup

And there you have it for this week 🤗. I hope you enjoy this delicious, easy, and super heartening vegan mushroom risotto and it will be as much a hit in your house as it was in ours!! As always, do let me know what you are thinking, by either rating the recipe and/or leaving a comment. I love hearing from you!! Happy risotto-making 🥰.

Mushroom Risotto

5 from 1 vote

Recipe by Ann Robejsek Course: UncategorizedCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

This Vegan Mushroom Risotto is creamy, delicious, and the perfect companion for this time of the year. Enjoy on a chill fall night.

Ingredients

• 2 tbsp 2 olive oil

• 1 1 onion

• 250 gr 250 mushrooms – see notes* for details

• 15 gr. 15 dried porcini mushroom

• Pepper to taste

• 8 cups 8 water (count water from dried mushrooms)

• 2 tsp 2 Vegetable stock

• 200 gr. 200 Risotto Rice

• 1/4 cup 1/4 nutritional yeast

• Salt to taste

How to

• Add the dried mushrooms to a small bowl and cover with boiling water
• Peel and finely cutting the onions. In a large pot, add the olive oil and heat to medium heat. Add the onions and fry off until translucent – about 6 to minutes. Stir continuously
• Meanwhile, lightly wash the mushrooms and cut into bite sized pieces. Add to the onions and continue to fry for another 6 minutes or so. You can add a bit of pepper, this will release water from the mushrooms
• Once the onions and mushrooms are browned, add the dried mushrooms including the water that they were soaking in (this should be about 1 cup). Add the risotto rice and about 4 more cups of water to pot, along with the vegetable stock. Turn the heat to low and let simmer for ca. 15 minutes
• Stir and add some more water – I used about 8 cups in total (including the water from the mushrooms), but have a look for when the rice is edible. Continue to stir and add more water about 5 – 10 minutes or so until the rice is done and you are left with a creamy consistency (the rice needs about 35 to 40 minutes, depending on the variety you are using)
• Add the nutritional yeast and stir under. Season with salt to your liking, I used very little – just to draw out some additional flavors. Serve with additional nutritional yeast on top and ENJOY!

Notes

• * Use a meaty mushroom, such as porcini mushrooms, that will work well with the creaminess of the risotto