Creamy Vegan Wild Mushroom Risotto Recipes

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VEGAN MUSHROOM RISOTTO



Vegan Mushroom Risotto image

This risotto is chock-full of mushroom flavor in the best possible way! Make sure to use a really good vegetable stock in this as it makes all the difference. Top with vegan cheese, or add in some nutritional yeast for extra flavor, if desired.

Provided by Kim

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 11

6 cups vegetable stock, or more if needed
4 tablespoons olive oil, divided
2 (8 ounce) packages baby bella mushrooms, chopped
1 medium onion, diced
1 celery stalk, diced
3 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 ½ teaspoons dried thyme
½ teaspoon salt, or to taste
½ teaspoon freshly cracked black pepper, or to taste

Steps:

  • Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
  • Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
  • Add remaining 2 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
  • Begin stirring in reserved warm vegetable stock, 1 cup at a time, allowing each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 110.5 g, Fat 14.6 g, Fiber 5.5 g, Protein 12.7 g, SaturatedFat 1.9 g, Sodium 1009.6 mg, Sugar 8.7 g

EASY CREAMY VEGAN MUSHROOM RISOTTO



Easy Creamy Vegan Mushroom Risotto image

This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.

Provided by nutriciously

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 14

1 onion, chopped
2 cloves garlic, minced
2 teaspoons herbes de Provence
2 ¼ cups vegetable broth, or as needed, divided
2 cups white mushrooms, sliced
½ cup chopped leek
1 cup Arborio rice
1 cup soy milk
1 tablespoon white wine vinegar
1 cup frozen peas
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
  • Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
  • Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 65.7 g, Fat 1.9 g, Fiber 5.4 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 921.2 mg, Sugar 8.7 g

CREAMY VEGAN WILD MUSHROOM RISOTTO



Creamy vegan wild mushroom risotto image

Our Italian-style vegan mushroom risotto takes some time to prepare, but it's well worth it. The wild mushrooms give this dish a deep, earthy, nutty flavour

Provided by Esther Clark

Time 40m

Number Of Ingredients 13

400g can cannellini beans
25g dehydrated wild mushrooms
2 tbsp extra virgin olive oil
1 tbsp vegan butter
1 onion, very finely chopped
1 garlic clove, crushed
150g chestnut mushrooms, sliced
170g risotto rice
100ml white wine
500ml vegan stock
1 tsp white miso paste
small bunch of chives, finely chopped
truffle oil, to serve (optional)

Steps:

  • Blitz the cannellini beans and their liquid in a high-speed blender until smooth. Set aside. Tip the wild mushrooms into a bowl and cover with 100ml boiling water, leave to soak for 15 mins.
  • Heat the oil and butter in a heavy-based saucepan or casserole pot. Add the onion and a pinch of salt and fry gently for 10 mins or until softened and translucent. Add the garlic and chestnut mushrooms and fry for 5 mins. Stir through the risotto rice, raise the heat to medium-high and cook for 2 mins. Add the wine and bring to a simmer. Tip in the soaked wild mushrooms, half the stock and the cannellini cream and bring to a bubble, stirring continuously. Once the stock has reduced significantly continue adding a ladleful at a time whilst stirring continuously. You should have a loose consistency and al dente rice. Add a splash more stock if the risotto is too thick. Stir through the miso, chives and some seasoning. Serve with a drizzle of truffle oil, if you like.

Nutrition Facts : Calories 733 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium

VEGAN MUSHROOM RISOTTO



Vegan mushroom risotto image

Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Dinner

Time 50m

Number Of Ingredients 10

20g dried porcini mushrooms or dried wild mushrooms
1.2l vegan vegetable stock
4 tbsp Flora Plant Butter
2 tbsp olive oil
1 long shallot, finely chopped
2 garlic cloves, crushed
250g chestnut mushrooms or mixed mushrooms, sliced
250g risotto rice
125ml vegan white wine
½ small bunch parsley or chives, finely chopped

Steps:

  • Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.
  • Heat 2 tbsp Flora Plant Butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.
  • Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.
  • Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.03 milligram of sodium

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