Vegan Mushroom Risotto
Risotto consists of a creamy and warm rice and it can contain other various ingredients. Today we’ll show you a very traditional version that features mushrooms.
It’s a very popular Italian primo piatto (first course) and a pretty easy instant pot!
In our Vegan Mushroom Risotto we swopped the dairy butter and cheese of the original recipe with plant-based ones.
Risotto stands out from other rice preparations for the maintenance of starch. In fact – through cooking – it gels, blending the rice grains together.
2 common procedures are toasting of rice on a pan (with a fat substance e.g. oil) and low heat cooking. The latter wants a constant presence, progressively adding the broth that the rice will absorb.
The most appropriate rice varieties are Arborio, Carnaroli, Baldo and Vialone nano.
For this recipe, you can either use cultivated or wild mushrooms.
If you prefer, you can swop the onion with leek.
Origin of Italian Risotto
Risotto originated in the Veneto region and then spread in the rest of Northen Italy. Now you can find it all over Italy with its numerous variants.
Its invention and first development is uncertain. It seems that it was first prepared around 1500 by lower-class people.
It’s believed that, around the mid XIX century, 2 risotto recipes spread from Lombardy region to the rest of Northen Italy. The first one was risotto alla certosina, that included leftovers and was probably invented by the monaci della Certosina (Carthusian monks). The second one was risotto alla milanese (Milan style risotto) that featured the precious saffron (which mocked gold, an ingredient that you could find in Medieval courts).
10 Vegan Risotto Recipe Ideas
Mushrooms risotto is one of the Italian traditional risotti. Here is a list of 10 ideas for risotto recipes in case you fancy something different:
- mushroom risotto
- risotto alla milanese (with zaffron)
- radicchio risotto
- asparagus risotto
- artichoke risotto
- pumpkin risotto
- vegan cacio e pepe (pecorino cheese and pepper) risotto
- risotto alla parmigiana (with vegan parmesan)
- tomato risotto
- mushroom and pea risotto
Vegan Mushroom Risotto
- pan or pot
- cutting board
- 250 g Carnaroli rice (or Arborio or Roma)
- 350 g common mushrooms
- 20 g dried porcini mushrooms
- 60 g fresh onion
- 1 garlic clove
- 30 g grated plant-based parmesan (we used Gondino)
- 100 ml white vegan wine
- 1 tsp nut butter (we suggest peanut, walnut or almond)
- vegetable stock
- extra virgin olive oil
- First, heat up your vegetable stock (around 500 ml/16.9 fl oz.). Alternatively, you can use water.In the bowl, rehydrate the porcini mushrooms with some warm water for 20-30 minutes.
- On the cutting board, finely chop the onion and the peeled garlic clove.
- Now chop your common mushrooms.
- Wring out carefully the rehydrated porcini mushrooms, then chop them.
- In the pan/pot, heat up some olive oil. Add your chopped onion and let it fry for 1-2 minutes. Now add the chopped garlic and let it fry for 1 minute.
- Add your mushrooms and let them season for 3-4 minutes.
- Add the rice and stir. Simmer with your white wine until reduced.Add some vegetable stock (enough so that everything is covered). Let it cook, covered with a lid, until the broth is absorbed and the rice is cooked. If the rice is not cooked, add more stock (or water).
- Once the rice is well cooked, turn off the heat. Add 1 tsp of your nut butter of choice and your grated vegan parmesan. Stir.Serve warm.
Fridge: 3-4 days in Tupperware
Get in Touch!
If you try this recipe, don’t forget to tag @myitalianvegan on socials. We would love to see the result!
If you have any questions or feedback, don’t hesitate to leave a comment in the section below. We love hearing from you!