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Creamy Mushroom Risotto

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.

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Introduction

This creamy mushroom risotto combines the earthiness of shiitake and button mushrooms with the natural creaminess of arborio rice. The dish maintains the traditional Italian cooking method while incorporating plant-based ingredients like nutritional yeast and coconut milk to achieve its rich, satisfying texture.

The recipe relies on the gradual addition of vegetable stock to arborio rice, allowing its starches to release naturally. This process, while requiring about 30 minutes of consistent attention, is fundamental to creating the signature smooth consistency that defines a good risotto.

The combination of two mushroom varieties adds depth and umami to the dish, while fresh herbs provide a bright finish. The nutritional yeast brings a subtle cheese-like flavor that complements the mushrooms without overpowering them.

Making risotto is a methodical process that rewards patience. While it requires continuous stirring and gradual stock addition, the technique is straightforward and produces consistent results. The recipe is adaptable, allowing for variations in mushroom types and plant-based milk choices.

This risotto works well as a main course or side dish and serves as a good introduction to plant-based Italian cooking. The ingredients are readily available in most grocery stores, making it an accessible option for both everyday cooking and special occasions.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To sauté Mushrooms:

 

To cook Risotto:

Instructions

Step A: Sauté Mushrooms

  1. Heat Oil: Set a pan over medium heat. Add 1 tablespoon olive oil.
  2. Cook Mushrooms: Once oil is hot, add 1/2 cup shiitake and 1 cup button mushrooms and stir-sauté for 3-4 minutes.
  3. Season Mushrooms: Add salt and pepper and sauté for 2 more minutes.

 

Step B: Prepare Risotto

  1. Sauté Aromatics: Set a large non-stick pan over medium heat.
  2. Add 2 tablespoons olive oil. Once hot, add 5 cloves chopped garlic and 1 chopped onion. Stir-sauté for 3-4 minutes, or until translucent.
  3. Toast Rice: Add 1 cup arborio rice and stir-sauté for 2 minutes.
  4. Add Vinegar: Add 2 tablespoons rice wine vinegar and stir-cook until it’s evaporated.
  5. First Stock: Add 1 cup of vegetable stock. Stirring continuously, cook until much of the liquid is absorbed.
  6. Continue Stock: Add another cup of vegetable stock. Stirring continuously, cook until the liquid is absorbed. Repeat this step until you’ve used all 5.5 cups of stock. This process generally takes 25-30 minutes.
  7. Final Additions: Add the sautéed mushrooms, 2 tablespoons nutritional yeast, 1/2 cup coconut milk, and 1/4 cup freshly chopped cilantro. Stir-cook for about a minute. Turn off the heat. Serve and enjoy!

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Recipe Notes

  • Use gluten-free vegetable stock and rice wine vinegar for a completely gluten-free dish.
  • Substitute shiitake mushrooms with cremini or portobello mushrooms for a different flavor profile.
  • Coconut milk can be replaced with cashew cream or oat milk for a variation in creaminess.
  • Arborio rice is ideal, but you can experiment with other risotto-friendly grains like carnaroli.
  • Continuously stirring the rice is crucial to achieve the creamy texture.
  • For added protein, serve with grilled tofu or tempeh on the side.
  • Use freshly ground black pepper for a more pronounced flavor.
  • Store leftovers in an airtight container for up to two days; reheat with a splash of vegetable stock.
  • Avoid freezing, as the creamy texture deteriorates.
  • Add white wine instead of rice vinegar for a more traditional risotto flavor.
  • For a richer color, sprinkle some smoked paprika or turmeric while sautéing the mushrooms.
  • Garnish with vegan parmesan for an added cheesy touch.

Frequently Asked Questions

No, arborio rice or other short-grain varieties are best for achieving the creamy texture.

Cashew cream, oat milk, or even almond milk can be substituted for a similar creaminess.

Yes, replace oil with vegetable stock for sautéing the mushrooms and onions.

Ensure the rice wine vinegar and vegetable stock are certified gluten-free.

Reheat gently in a pan with a splash of vegetable stock to restore the creamy consistency.

Yes, but rehydrate them in warm water first and use the soaking liquid as part of the stock.

Adding white wine, fresh thyme, or vegan parmesan can elevate the flavor profile.

While optional, it adds a cheesy flavor; you can replace it with vegan parmesan if desired.

Stirring releases the starch, which is essential for the creamy texture of risotto.

Yes, but you might want to omit black pepper for younger children.

This is a ‘full meal’, but feel free to add a side of garlic bread or a simple green salad.

It’s best served fresh, but it can be made a day ahead and reheated with stock before serving.

Nutritional Info (per Serving)

  • Calories: 868 kcal
  • Carbohydrates: 108 g
  • Protein: 16 g
  • Fat: 43 g
  • Saturated Fat: 22 g
  • Sodium: 2601 mg
  • Potassium: 856 mg
  • Fiber: 9 g
  • Sugar: 10 g
  • Vitamin A: 1511 IU
  • Vitamin C: 10 mg
  • Calcium: 33 mg
  • Iron: 7 mg

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