Vegan mushroom risotto

I’ve become very fond of risotto over the past year. So you can imagine my excitement when I found out you can make it vegan! AND do so without jeopardizing that creamy texture and consistency. I came to this fabulous realization while browsing Joseph Shuldiner’s Pure Vegan cookbook. Not only does he present a plant based way to make this epic Italian staple, but he also includes mushrooms. And white wine. Need I say more?

Well done, Shuldiner, well done.

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Vegan mushroom risotto
Put simply, the key to all good risottos is consistent stirring. Break out your favorite spoon and give this one a whirl (or 2… or 200). It takes a little longer than my usual recipes, but not by much. Ingredients and directions have been modified slightly.

Ingredients:
5 cups low-sodium vegetable stock
4 tablespoons extra virgin olive oil
About 20-30 small cremini mushrooms, washed and thinly sliced
2 teaspoons fresh thyme, chopped
3/4 cup shallots, finely chopped
1 cup Arborio rice (can’t really substitute this, it’s the key ingredient)
1/2 cup white wine (I used Chardonnay…typical)
Sea salt and ground black pepper to taste

Directions:
Bring vegetable stock to a simmer over medium heat in a saucepan. Keep it as is while you prepare the rest of the recipe. First, cook up those ‘shrooms! In another saucepan (this one should be a bit bigger), heat 1 tablespoon of the olive oil over medium heat and add in the mushrooms. Cook for about 5 minutes before adding thyme. Saute for an additional 2-3 minutes. Transfer mushrooms to a separate bowl.
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Next, heat the other 3 tablespoons of olive oil in the saucepan. Add the shallots and cook them over medium heat until they appear translucent. Add the rice and stir constantly (and so it begins…) for about 4 minutes. Pour in the wine and continue to stir until almost all of the wine appears to be absorbed by the rice.

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Pour in a ladle of stock and cook some more, stirring until the rice has absorbed most of this too. Repeat this step multiple times, while consistently stirring, until all of the stock has been added and absorbed. It should take about 20-25 minutes. Once the rice is rich and creamy, add in those delectable mushrooms you whipped up early. Season with sea salt and ground black pepper. Enjoy while hot.

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Creamy, decadent risotto sans any animal products. Now that’s what I call satisfying 😉

Enjoy,

Lizzie

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