1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Vegan Mushroom Risotto

User Rating 5 Star Rating (1 Review)

By

Risotto with vegetables and mushrooms
Eising/Photodisc/Getty Images

Scented with a shitake mushroom broth, woodsy thyme, and dry white wine, this creamy dish is refined comfort food, not to mention significanly healthier than butter-and-cheese laden varieties. The key to a perfect risotto is all in the wrist, or so to speak; constant stirring is a must. Feel free to add other vegetables such as broccoli or leeks to this recipe; it's incredibly versatile and easy to dress up with a variety of herbs and spices.

Serves 4

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

  • 4 ounces dried shitake mushrooms
  • 1/2 cup boiling water
  • 2½ cups vegetable broth
  • ¼ cup lemon juice
  • 2 cups chopped spinach
  • 1 t. sea salt, plus more to taste
  • 2 T. olive oil, divided
  • 2 large cloves garlic, finely chopped
  • ½ cup finely chopped onions
  • 8 ounces crimini mushrooms, sliced
  • 1 t. dried thyme
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 1 T. dairy-free soy margarine
  • 1 ½ T. nutritional yeast
  • Black pepper, to taste

Preparation:

1. In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and discard the mushrooms. Add the vegetable broth to the sauce pan, bring the mixture to a simmer and cover.

2. In a small bowl, toss the spinach, lemon juice and 1 t. of the salt. Set aside.

3. In a heavy bottomed saucepan over medium heat, heat 1 T. of the olive oil. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the mushrooms and thyme, and cook until the mushrooms are soft, about 4 minutes more. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice cereal in the pan, making snapping and popping noises, about 4 minutes. Add the wine, stirring constantly, until all of the liquid is completely absorbed.

4. Ladle ¾ cup of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed.Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.

5. Add the spinach and cook for just about 2-3 minutes, stirring constantly, or until the spinach is wilted and bright green. Stir in the dairy-free soy margarine and nutritional yeast. Add salt and pepper to taste and serve immediately.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Incredible!, Member berniebaby02

I was intimidated by risotto until now, but this recipe was too good to pass up so I set out to overcome this fear. I couldn't find dried porcini mushrooms for the broth, so I just diced up a handful of fresh ones. The lemon/spinach addition makes the recipe, so don't leave it out. I loved this recipe and I don't even like mushrooms. Don't forget to buy a nice bottle of wine, you get to drink the rest while stirring the pot!

24 out of 25 people found this helpful.

Related Video
Fire Safety for Your Home
  1. About.com
  2. Food
  3. Dairy Free Cooking
  4. Entrees
  5. Vegetarian Entrees
  6. Vegan (Dairy-Free) Mushroom Risotto Recipe

©2014 About.com. All rights reserved.