Mushroom Risotto Recipe
This vegan mushroom risotto is an absolute forest-core bonanza in a bowl. It’s creamy, rich, and loaded with roasted cremini, oyster, and porcini mushrooms that taste like they crawled straight outta a mossy daydream (don’t worry, no moss in the recipe, I checked twice.)
Servings: 6 Cups
Calories: 289kcal
Cost: $14
Ingredients
For the Rosemary Mushroom Risotto:
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 ½ cups arborio rice
- ⅓ cup dried porcini mushrooms
- 1 ¾ cups white wine
- 4 cups unsalted mushroom stock or vegetable stock
- 1 tablespoon rosemary chopped
- ¼ cup parsley chopped
- 1 ¼ teaspoons salt or to taste
For the Roasted Mushroom Topping:
- 16 oz. Cremini and/or oyster mushroom
- 1 teaspoon poultry seasoning
- 1 tablespoon tamari or other soy sauce of your preference
- 4 teaspoons olive oil
Optional Garnishes:
- 1 tablespoon balsamic vinegar
- 2 tablespoons chives sliced thinly
- Fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C) and line a baking pan with parchment paper. Warm olive oil in a large skillet over medium-high heat. After 90 seconds, when the oil is hot, add the onion and sauté until lightly golden and fragrant.
- Add the garlic and arborio rice to the skillet and sauté for 2-3 minutes to lightly toast the grains.
- Add the dried porcini mushrooms along with the white wine, stirring until the liquid is mostly absorbed.
- Lower the heat to medium, and gradually add the mushroom stock, one ladle at a time over the course of about 20 minutes, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked through.
- Once the rice is tender and there is body to the risotto, remove it from the heat and stir in the chopped rosemary, parsley, and salt, adjusting seasoning if necessary.
- While the risotto cooks, prepare the roasted mushroom topping. In a mixing bowl toss together the chopped mushrooms, poultry seasoning, tamari and olive oil.
- Transfer the seasoned mushrooms to the prepared baking pan and roast at 400°F (200°C) for 12-14 minutes until tender and lightly browned.
- Serve the risotto with the roasted mushrooms on top. Drizzle with balsamic vinegar and garnish with chives and fresh sage leaves.
Notes
🪣 Stock Market:
Add your vegetable broth a little at a time and give the rice space to soak it in. Dumping it all at once just floods the pot and kills that creamy texture like a traditional risotto you’re after.
🥄Spoon Light, Spoon Bright:
Keep the spoon moving, but don’t treat it like an arm workout. Gentle, steady stirring helps release the starch; going overboard just beats the rice into an icky paste.
🍚 Rice Spa Day:
Risotto rice keeps soaking up the liquid even once it’s off the heat. So loosen it before serving with a splash of warm stock or water to bring back that silky, spoon-glide perfection.
Nutrition
Calories: 289kcal | Carbohydrates: 50g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1293mg | Potassium: 504mg | Fiber: 3g | Sugar: 4g | Vitamin A: 608IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 3mg