Creamy Mushroom Risotto (Fully Vegetarian)

Name: Creamy Mushroom Risotto (Fully Vegetarian)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 oz (30g) dried porcini mushrooms; 1 cup hot water (for soaking porcini mushrooms); 4 cups vegetable stock (warm); 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1½ cups Arborio rice; ½ cup dry white wine (optional, replace with extra broth if not using); 2½ cups sliced fresh mushrooms (button, cremini, or shiitake); 2 tablespoons unsalted butter (or vegan butter, if preferred); ½ cup grated vegetarian hard cheese (look for "vegetarian parmesan-style cheese" or use nutritional yeast as a vegan alternative); Salt and freshly ground black pepper, to taste; ¼ cup chopped fresh herbs for garnish

19 steps

Prep:20minCook:35min

This creamy vegetarian mushroom risotto combines earthy mushrooms, savory Arborio rice, and flavorful vegetarian cheese or nutritional yeast for a satisfying dinner. Slowly cooked for a perfectly velvety texture, it's both comforting and elegant. Ideal for weeknights or special occasions, it's an easy gourmet meal your family will love.

Updated at: Thu, 10 Apr 2025 09:43:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories517 kcal (26%)

Total Fat19.4 g (28%)

Carbs71.5 g (28%)

Sugars4.1 g (5%)

Protein14.3 g (29%)

Sodium1010.6 mg (51%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

30gdried porcini mushrooms

1 cupwater

hot, for soaking porcini mushrooms

4 cupsvegetable stock

warm

2 tablespoonsolive oil

1onion

medium, finely chopped

2cloves garlic

minced

1 ½ cupsarborio rice

½ cupdry white wine

optional, replace with extra broth if not using

2 ½ cupsfresh mushrooms

sliced, button, cremini, or shiitake

2 tablespoonsunsalted butter

or vegan butter, if preferred

½ cuphard cheese

grated vegetarian, look for "vegetarian parmesan-style cheese" or use nutritional yeast as a vegan alternative

salt

to taste

black pepper

freshly ground, to taste

¼ cupfresh herbs

chopped, for garnish

Instructions

Soak the dried mushrooms

Step 1

Place dried porcini mushrooms in a bowl; cover with 1 cup hot water. Soak 20 minutes.

dried porcini mushrooms30g

water1 cup

Step 2

Remove mushrooms, chop finely, and set aside.

Knife

Cutting Board

Step 3

Strain soaking liquid through a fine sieve; reserve liquid.

Sieve

Bowl

Warm the broth

Step 4

Combine vegetable stock and strained mushroom liquid in a pot.

Pot

vegetable stock4 cups

Step 5

Bring to a gentle simmer, then keep warm over low heat.

Cook aromatics

Step 6

Heat olive oil in a large saucepan or skillet over medium heat.

Skillet

olive oil2 tablespoons

Step 7

Add onion and sauté until translucent (4-5 minutes).

onion1

Step 8

Add garlic; cook 1 minute until fragrant.

cloves garlic2

Toast rice and deglaze

Step 9

Add Arborio rice to the pan; cook, stirring for 2 minutes until edges turn translucent.

arborio rice1 ½ cups

Step 10

Pour in white wine; stir until absorbed.

dry white wine½ cup

Gradually add broth

Step 11

Add the warm broth mixture, one ladle at a time, stirring frequently.

Ladle

vegetable stock4 cups

Step 12

Wait until broth is almost fully absorbed before adding more.

Step 13

Repeat process for about 18-20 minutes until rice is creamy and al dente.

Cook fresh mushrooms

Step 14

Meanwhile, sauté fresh mushrooms and rehydrated porcini mushrooms in a separate pan over medium heat for 5-6 minutes, until tender. Season lightly with salt and pepper.

Pan

dried porcini mushrooms30g