Plant-Based Mushroom Risotto

Jul 16

If you're a fan of hearty and flavorful dishes that capture the essence of Italian cuisine, you're sure to love this plant-based Mushroom Risotto!

Our recipe combines the earthy richness of white and button mushrooms with the aromatic goodness of yellow onions, garlic, and a medley of herbs. The best part? It's entirely plant-based and vegan, allowing you to indulge while enjoying the incredible flavors of this classic dish.

Risotto, traditionally made with Arborio rice, takes on a whole new dimension when infused with the natural umami of mushrooms. With each creamy spoonful, you'll experience a symphony of flavors that will leave your taste buds dancing. This recipe is particularly delightful when mushrooms are at their freshest and most abundant, allowing you to fully savor their distinctive taste and texture.

Whether you're a seasoned plant-based eater or simply looking to incorporate more delicious vegan options into your diet, our mushroom risotto is sure to become a new favorite. The combination of tender rice, savory mushrooms, and aromatic herbs will transport you to the rustic kitchens of Italy, where simple ingredients are elevated to culinary masterpieces.

So join us on this culinary adventure as we guide you through the step-by-step process of creating a mouthwatering plant-based mushroom risotto. Get ready to immerse yourself in the comforting flavors and aromas that make this dish a true crowd-pleaser. Let's get cooking and experience the magic of plant-based Italian cuisine!

Plant-Based Mushroom Risotto

Recipe Author: Gabby Pogel

Indulge in the wholesome goodness of our plant-based Mushroom Risotto, bringing the flavors of Tuscany right to your kitchen.

Serving Size: 4-6 portions

Equipment:

cutting board, large saute pan

Ingredients:

1 Yellow onion

2 Tbsp olive oil

2 Tsp red chili flakes

2 Tsp curry powder

1 Tsp salt

Container of white mushrooms

Container of button mushrooms

2 Tbsp Balsamic vinegar

2 Tsp soy sauce

2 Tsp agave

6 Cloves garlic

2 Cups of Arborio rice

32 oz Vegetable Broth (or water & bouillon cube mixture, according to package instructions)

1 Tsp dried oregano

1 Tsp dried basil

1 Tsp dried thyme

Instructions:

Dice 1/2 of a yellow onion and saute on medium heat with olive oil, red chili flakes, curry powder, and salt until semi-translucent (approximately 5-7 minutes).
Clean and slice onions. Add to saute pan and mix with onions.
Add balsamic vinegar, soy sauce, and agave. Stir and allow to cook until mushrooms soften (approximately 10 minutes).
In a separate pot on the stovetop, heat your vegetable broth. Once warm, set aside.
Once mushrooms have softened and shrunken, add minced garlic and cook another 1-2 minutes.
Next, cook risotto according to package instructions. I recommend adding a cup or two of risotto to the saute pan with a ladle full of vegetable broth. Gradually add the broth as it is absorbed by the risotto.
Continue adding broth and stirring risotto until cooked to al dente, which is soft but not quite mushy.
Once all of the vegetable broth has been absorbed, add dried herbs and mix one last time to combine.
Serve while hot and enjoy!