Vegan Portobello Mushroom Risotto
This vegan portobello mushroom risotto is everything risotto should be. It's creamy, filled with fresh herbs, and is definitely a crowd pleaser.
Print
Servings: 4
Calories: 393kcal
Equipment
- stove
Ingredients
- 10 cups mushroom broth Add more if necessary.
- 2 tbsp Olive Oil, divided
- 1 medium onion finely chopped
- 3 cups baby bella mushrooms sliced (See Note)
- 1 Tbsp. Italian seasoning
- 1 cup Arborio rice
- 1 cup vegan parmesan cheese grated
- ½ cup fresh basil finely chopped
- Salt to taste
- pepper to taste
GARNISH
- finely chopped basil
- grated parmesan
- ground black pepper
Instructions
Heat the 10 cups of mushroom broth in a large saucepan and keep
warm. You can use vegetable broth if you can’t find mushroom broth, but know
that you’ll lose much of the earthy mushroom flavor.
Heat 1 tbsp of olive oil (or 3 tbsp broth) in a large skillet.
When the oil is hot, add the mushrooms (they should sizzle) and sauté until
they are nicely browned. NOTE: Don’t salt the mushrooms before they are browned
or they’ll lose most of their moisture and become tough.
Add the 1 tbsp of Italian seasoning and salt and pepper to taste
to the mushrooms and stir to combine. Cook for 1 minute and remove the
mushrooms from the heat and set aside.
Add the remaining tbsp of olive oil (or 3 tbsp of broth SEE
NOTE) to a risotto pan, or a deep saucepan.
When the oil is hot add the onions and cook until translucent.- Add the Italian seasoning.
- Reduce the heat to low and add two cups of warm mushroom broth. Stir constantly until the broth evaporates, then add another cup of broth. Repeat this step, cup by cup, until the broth is gone. Be sure the heat is on a low setting (simmering) so the rice absorbs the liquid slowly. This step takes approximately 30 minutes.
Add the 1 cup of rice and stir constantly until it begins to
glisten and looks translucent, approximately 1 to 2 minutes.
Add ¾ of a cup of the warm mushroom broth and stir continuously until
the liquid evaporates.
Reduce the heat to low and continue to add ¾ of a cup of the
warm mushroom broth. Stir constantly until the broth evaporates, then add
another ¾ of a cup of broth. Repeat this step, until the broth is gone. Be sure
the heat is on a low setting (simmering) so the rice absorbs the liquid slowly.
This step takes approximately 30 to 40 minutes.
Add half of the mushrooms, the 1 cup of grated vegan parmesan,
and salt and pepper to taste, to the risotto and stir to combine.
Spoon the risotto into bowls and top with the remaining
mushrooms, grated parmesan, basil, and freshly ground black pepper.- Enjoy!
Notes
NUTRITION DISCLAIMER
We recommend Violife vegan parmesan cheese.
Feel free to use white mushroom caps, large portobello mushrooms, or shiitake mushrooms. We prefer baby bella because of their size and flavor.
You can use broth or water instead of oil to cook the vegetables. For best results, stir the rice into hot oil instead of broth.
Nutrition
Serving: 1cup | Sodium: 2636mg | Calcium: 100mg | Vitamin C: 3mg | Vitamin A: 1472IU | Sugar: 7g | Fiber: 5g | Potassium: 375mg | Calories: 393kcal | Saturated Fat: 3g | Fat: 14g | Protein: 6g | Carbohydrates: 62g | Iron: 4mg